Hummus is pretty much a staple around here. I like my hummus to be smooth but still talk back which is why I add cumin and a little extra garlic. That said, I want to round out any harshness from the garlic in fresh lemon juice for about 10 minutes before putting this all together. Now that I write that out, I can see a thread here. I love to be around people who talk back but soften the edges of the inevitable harsh notes. Hmmm.
While I have kept my hummus recipe fairly consistent over the decades, I did come across a recipe a few years back that explained how to get a smoother texture. So I tweaked my recipe a bit, adding in some baking soda at the end of the cooking time for the garbanzos. I also changed the order in which I processed the hummus, adding in ice cold water after the tahini but before the rest of the ingredients. It really does give that silky, smooth texture. I hope you enjoy as much as we do.
Hummus, Glorious Hummus
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1/3 cup tahini
- 2 Tbsp Ice cold water
- 2 cups cooked garbanzo beans, drained with 1/4 tsp baking soda added for last 10 minutes of cooking. If using canned, heat up for 10 minutes along with baking powder.
- 1 tsp sea salt
- 1/2 tsp cumin powder
- 1 Tbsp extra virgin olive oil good quality
- 2 Tbsp reserved juice from garbanzo beans in case you need to thin the hummus
Suggested Toppings
- 1 Tbsp extra virgin olive oil good quality
- 1 sprinkle paprika as desired
- 1 tsp fresh parsley, chopped
- 2 Tbsp mixed olives, chopped
- 2 Tbsp roasted red pepper, chopped
- 2 Tbsp fresh tomatoes, chopped
Instructions
- Inside food processor, soak minced garlic in freshly squeezed lemon juice for 10 minutes.
- Add tahini and blend until smooth.
- Add 2 Tbsp ice cold water and blend until incorporated.
- Now add garbanzo beans, salt, cumin and olive oil to food processor. Blend until smooth.
- Before serving, add in any or all of the suggested toppings.
