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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
- 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)
- 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.
- Spoon the hummus into a bowl, garnish and serve.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Recipe with Chickpeas