CREAMY HOMEMADE HUMMUS
Creamy homemade hummus, featuring canned garbanzos simmered to perfection and infused with irresistible flavors like garlic and cumin. A budget-friendly Middle Eastern delight in just minutes!
Equipment
- Food processor
Ingredients
- 1 15.5 ounce can garbanzos
- 1 garlic clove minced
- 3 tablespoons good extra-virgin olive oil, plus more foserving
- ¼ cup lemon juice 1 large lemon
- ¼ cup tahini well-stirred
- ½ teaspoon ground cumin
- ¼ teaspoon Kosher salt more to taste
- 2 to 3 tablespoons ice water
- Optional garnish - Pinch of paprika or cumin, pine nuts, parsley.
- Serve with - pita bread, sweet peppers, cucumber, olives.
Instructions
- Drain and rinse garbanzos and place in a saucepan. Cover with water by one inch and heat to boiling.
- Reduce heat and simmer beans for 20 minutes.
- Meanwhile, mince the garlic and place in a small pan with olive oil .Let this warm gently until the garlic starts to bubble.
- Turn off heat and let rest while the beans simmer.
- Drain and cool the beans.
- The order in which you process the ingredients is important. In the bowl of a food processor, cream together the tahini and lemon juice for1 minute, then scrape the sides of the bowl and process another minute.
- Add the olive oil with the garlic, cumin and salt to the tahini and lemon. Process for 1 to 2 minutes, scraping the sides and bottom of the bowl occasionally until well blended.
- Add half of the chickpeas and process for 2 minutes.
- Scrape the sides and bottom of the bowl, then add remaining chickpeas and continue to process another 2 minutes until very smooth.
- To make this completely smooth; slowly add 2 to 3 tablespoons of ice water until you reach the perfect consistency.
- Adjust seasonings as desired. Serve drizzled with more olive oil and dash of paprika. Accompany with pita bread, sweet peppers, cucumber, olives.