There are a few foods that I’ve always wanted to be able to make at home, but have yet to find the perfect recipe (i.e. ice cream, queso, and hummus!). Alas, I have what I consider to be the perfect hummus. Hummus is one of those subjective things so I don’t claim that this will be your perfect hummus. For example, to me Sabra is too creamy and Athenos is too grainy. I feel like Goldilocks when it comes to this stuff.
Then a few days ago I went to a potluck and my Jewish friend from Turkey made AMAZING hummus. I asked for the recipe and realized the main thing I was always missing. The use of the water from the canned garbanzo beans! Duh! So this is the method he told me to follow (with just a few modifications to the proportions). Now that I have a great base I’m excited to try some flavored kinds! Anyway, hope you enjoy!
2 16 oz. cans garbanzo beans (chick peas)
2 tbsp lemon juice (I usually need 1-2 lemons depending on their juiciness)
1 tbsp tahini
4 cloves garlic (minced)
2 1/2 tsp cumin
1 tsp kosher salt
Extra virgin olive oil
- Drain the cans of garbanzo beans BUT RESERVE THE LIQUID IN A BOWL!
- Place the garbanzo beans in a food processor with 1 cup of the reserved liquid (don’t throw the rest out yet!) and blend until fairly smooth (it will still be a bit grainy)
- Add the minced garlic (yup, I found thanks to my friend that mincing makes a difference)
- Add the lemon juice, tahini, salt, and cumin and blend again
- At this point, if you like your hummus pretty thick and grainy it will be done. Otherwise, add 1/4 cup of the reserved liquid and blend again until smooth
- Repeat step 5 until it reaches your desired consistency (I stopped at 1/4 cup though)
- Serve with some extra virgin olive oil and paprika sprinkled on top