Traditional hummus bi tahini recipe with mellowed garlic.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 1 quart
- ⅓ cup olive oil more for drizzling
- 4 large cloves of garlic thinly sliced
- ¼ cup tahini
- Juice of 1 - 2 lemons or more to taste
- 2 cans garbanzo beans drained and rinsed, loose skins picked out (I like S & W brand)
- ¼ cup warm water
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Chopped fresh parsley
In a small sauce pan, put ⅓ cup olive oil and toss in the sliced garlic. Heat over medium heat to soften and mellow the garlic, about 3 minutes from when it starts to sizzle. Watch carefully, don't brown it or worse, burn it. Remove from heat and cool completely.
Drain and rinse the chickpeas and put in a food processor, picking out any loose skins. Fish out the garlic and also add to the chickpeas. Puree until smooth, scraping down as needed.
With the machine running, slowly add the tahini, juice of one lemon and the ⅓ cup of olive oil you cooked the garlic in. Then add ¼ cup warm water.
Add the cumin and smoked paprika, process. Season with salt and more lemon, at least another half lemon.
Taste and adjust any seasonings. Spread in a serving dish or plate. Drizzle with good olive oil and chopped parsley. If desired, dust with a little smoked paprika or Everything Bagel seasoning. Serve with pita bread or crackers.