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
cooked garbanzo beans
clove garlic, peeled and finely chopped
fresh Meyer lemon juice
tahini (sesame paste)
extra virgin olive oil
Sriracha chili sauce
toasted pine nuts and a drizzle of olive oil (optional garnishes)
In This Recipe
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.
Add the lemon juice and water, then process for 20 seconds.
Add the tahini and process for 20 seconds. scrape down the sides of the bowl once again.
With the processor running, slowly pour in the olive oil.