Hummus with Tahini Recipe
from the kitchen of: Evelyn Clausen The key to brag-worthy hummus is to let the flavor of the garbanzo beans (also known as chickpeas) come through, and use a light hand when adding lemon. Because of its fiber and high vitamin content, this healthy spread is a current favorite among snackers.
Author: Evelyn Clausen
Recipe type: Side Dish
- 2½ cups canned garbanzo beans drained and rinsed
- ¼ to ¼ cup freshly squeezed lemon juice
- ⅓ cup sesame tahini
- 2 cloves garlic crushed
- 1 to 2 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- pinch freshly ground black pepper
- 1 teaspoon kosher salt
- ⅓ cup water
- Put all ingredients except the garbanzo beans and parsley into a blender; blend for 5 seconds. Add the beans and blend on high until mixture reaches the consistency of a granular sour cream, approximately 10 to 15 seconds. If the hummus is too thick, add a little water slowly and blend until it reaches the desired consistency.
- Transfer to a serving bowl; cover and refrigerate for a few hours before serving. The flavors will meld well if given a chance to sit for awhile. Serve with pita wedges, crackers, or slices of whole grain bread.
- TIP: A thorough rinsing of the garbanzo beans will clear away the taste of any ingredients used in the canning process.