Classic Hummus
Traditional hummus bi tahini recipe with mellowed garlic.
Servings: 16 servings
Calories: 64kcal
Ingredients
- 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
Instructions
- 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.
Notes
A note about the chickpeas. I use canned and find the brand makes a difference. I have tried a store brand and the garbanzos were small and hard. I like S & W brand. They are plump, tender and creamy. Use a quality brand of chickpeas, unless of course, you want to make from dried ones.
Nutrition
Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg