The Hummus I’ve Been Waiting For

Tidbits:

My Jewish friend from Turkey made amazing hummus. I asked for the recipe and one of his “tricks” was to use the water from the canned garbanzo beans. This is the method he told me to follow (with just a few modifications to the proportions).

Ingredients:

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

Optional:
Extra virgin olive oil

Paprika

Directions:

  1. Drain the cans of garbanzo beans BUT RESERVE THE LIQUID IN A BOWL!
  2. 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)
  3. Add the minced garlic (yup, I found thanks to my friend that mincing makes a difference)
  4. Add the lemon juice, tahini, salt, and cumin and blend again
  5. 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
  6. Repeat step 5 until it reaches your desired consistency (I stopped at 1/4 cup though)
  7. Serve with some extra virgin olive oil and paprika sprinkled on top
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