Hummus
Super-easy (and super-healthy!) savory Mediterranean garbanzo bean dip
Equipment
- 1 food processor or blender
Ingredients
- 1 can (15.5 oz.) garbanzo beans, drained
- ½ c. tahini
- ¼ c. extra virgin olive oil
- 6 (small) cloves garlic (about 9 gms)
- ¾ c. fresh lemon juice (about 4 lemons)
- ½ t. kosher salt
- 2½ t. ground cumin
- 1 t. coarse ground black pepper
- ⅛ c. hot water
- Pita bread bread or chips for serving
Instructions
- Place all ingredients in the bowl of a food processor or blender.
- Blend until smooth (about 2 mins).
- Store in refrigerator until needed; may add 1-2 T. hot water if dip seems too thick for spreading easily. (Makes about 2¼ c.)
- Serve with warmed pita bread or chips.
Notes
This recipe was inspired by the "hummus bi tahini" recipe in The Silver Palette Cookbook, by Julee Rosso and Sheila Lukins; they deserve the creative credit for figuring out the "secret ingredient" of cumin. Their version is much more mild than mine - I've added loads more lemon juice, garlic, cumin, and pepper, and I cut back on salt. I'm told this is The Best Hummus Ever - so I'll go with that. And if that's not enough to encourage you to try this recipe, it is the absolutely easiest recipe ever written!