Fall

Hummus From Scratch

March 31, 2014
Author Notes

My homemade hummus vastly improved when I used cooked garbanzo beans made from dried beans. Just cook the beans according to the package instructions. You can even cook them a day ahead and store in the fridge overnight. —Lizthechef

  • Makes 2 cups
Ingredients
  • 2 cups cooked garbanzo beans
  • 1 clove garlic, peeled and finely chopped
  • 1/2 teaspoon kosher salt
  • 4 tablespoons fresh Meyer lemon juice
  • 2 tablespoons water
  • 1/3 cup tahini (sesame paste)
  • 3 tablespoons extra virgin olive oil
  • 1 dash Sriracha chili sauce
  • toasted pine nuts and a drizzle of olive oil (optional garnishes)
In This Recipe
Directions
  1. Using a food processor, purée the cooked garbanzos, garlic and salt for 20 seconds. Scrape down the sides of the processor and process for 20 seconds more.
  2. Add the lemon juice and water, then process for 20 seconds.
  3. Add the tahini and process for 20 seconds. scrape down the sides of the bowl once again.
  4. With the processor running, slowly pour in the olive oil.
  5. Spoon the hummus into a bowl, garnish and serve.

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