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).
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