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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
cups cooked garbanzo beans
clove garlic, peeled and finely chopped
teaspoon kosher salt
tablespoons fresh Meyer lemon juice
cup tahini (sesame paste)
tablespoons extra virgin olive oil
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