This Super Creamy Hummus is better than anything in the grocery store and a favorite of my Lebanese family!
I’m a mut. I have ancestors from all over the globe. We’ve got Irish, Scottish, English, Spanish, Austrian and Lebanese. I’ve talked about the Lebanese side of my family with you all before and share my families recipe for Syrian Rice. I grew up eating Lebanese food. I thought I was mainly Lebanese until I got older because that was the only food, besides the regular mix of foods in America, that we ate. Food plays a pretty big part of my identity and always has.
The other day I was brainstorming dip ideas to share with you all and it occurred to me that I’ve never shared a hummus with you! I can’t believe it! I read an article recently (or maybe just the headline) that talked about hummus being overpriced. Hummus is so easy to make that you really should just be making your own. There are so many recipes out there but this recipe is authentic and creamy and the BEST! Trust me.
I love to make a batch of this and keep it in the fridge for snacking during the week. It’s sooo good with carrots or if I want a bit more of a snack in the afternoon or a light lunch I’ll spread it on a tortilla and top it with what ever veggies I have in the fridge and then roll it up. I get my protein and veggies and feel very satisfied so I don’t eat dinner while I’m still cooking it. If you’re serving it to guests make it ahead of time to lighten your pre-entertaining load. Just be sure to pull it out of the fridge with enough time so that it can come up to room temperature. That’s when it tastes it’s best!
- 29 oz. can garbanzo beans
- 1 1/2 cup water
- 2 garlic cloves
- 1 tsp salt
- 2/3 cup tahini make sure you stir first
- 2/3 cup FRESH lemon juice
- 2 tbsp extra virgin olive oil
- 1-2 tbsp warm water optional
- Pine nuts for garnish
- paprika for garnish
- drain and rinse the garbanzo beans and place in a sauce pan
- cover with water and bring up to a rapid boil
- allow to boil until half of the water has boiled off
- pour both the beans and the water into the food processor and process for 2 minutes
- chop the garlic and then sprinkle with the salt
- using your knife's blade grind the garlic into a paste
- add the paste and salt into the food processor along with the tahini and process again for 2 minutes
- slowly pour in the lemon juice as it's still processing
- drizzle the olive oil in VERY slowly, the drizzle should be about the thickness of a string
- if the hummus still seems too thick slowly pour 1-2 tbsp of water in until the desired thickness is reached
- pour into a bowl and drizzle with a bit of olive oil on top, sprinkle with paprika and pine nuts