There is one food out there which has caused me more strife in the kitchen than any other recently–Hummus! You think it would be so easy to just blend up some garbanzo beans, throw in a little tahini and lemon juice, and call it a day. Well the “Hummus Gods” must all be working against me. Maybe it is the fact that I think it should be soooo simple that I tend to measure something incorrectly, or put in the wrong ingredient. I finally threw in the towel a couple of weeks ago after yet another failed attempt at a Classic Hummus. So, I called in my wonderful Mother-In-Love, Loree, for reinforcements. She had already given me the recipe, step-by-step, but somehow I still seemed to botch it, and ended up with a food processor full of nasty-tasting hummus. The next weekend we were visiting them, and I begged her to show me how she does it. After observing the process, I realized my first mistake–I didn’t cook my garbanzo beans long enough! Shortly thereafter I realized my second mistake–I put in too many garbanzo beans! After watching, observing, and taking notes, I finally feel I could make this hummus on my own. So, please do not let my crazy mistakes discourage you from trying it. Just follow the recipe and you will be just fine!!! Thanks Momma Loree for such a delicious recipe. Hope you all enjoy!
Serve this classic hummus with chips or fresh cut vegetables.
- 1 15 oz. can garbanzo beans or 2 cups cooked garbanzo beans
- ¼ c. lemon juice 1 large lemon
- ¼ c. tahini
- ½ of a large garlic clove
- 2 T. olive oil
- ¾ t. salt
- ½ t. cumin
- 2-3 T. water
- If you would like to start with dried garbanzo beans, which I highly encourage, place a bag of dried beans in a pot and cover 2-3 inches over the beans with water. Bring beans to a boil and then reduce to a simmer. Leave for 1-1 ½ hours. You want the beans to mush easily when pressed between fingers. If you need to simmer a little longer, definitely do it—it will be worth your wait!
- In food processor, combine tahini and lemon juice. Process 1 minute. Scrape sides and then process another 30 seconds.
- Add olive oil, garlic, cumin and salt. Process 30 seconds. Scrape sides and process another 30 seconds.
- Add ½ of drained garbanzo beans and process 1 minute. Add other ½ of beans and process 1-2 minutes more. If too thick, add water.
- Drizzle olive oil and sprinkle paprika to serve.