Hummus is easy to make at home and great to have on hand for when you need a quick lunch or snack plate. Homemade lets you customize the flavor—more or less lemon, garlic, olive oil, salt—taste and see what you like best. Cooking garbanzos from dry is the best way to go (check out the how here), but beans from the can work, just give them a good rinse in a colander.
makes about 2-3 cups
- 3 cups home cooked garbanzo beans or use canned, rinse well with water
- ¼ cup tahini
- ¼ cup olive oil
- 1-2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic minced and mashed with 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ cup water
Reserve about 1/4 cup garbanzos for garnish if you'd like—they make a pretty plating especially with a glug of olive oil filling the crevice of a spoon flourish. (If I don't see a note like this, I usually forget until they are all ground up. So, now's the time if you want any whole ones.)
Put garbanzos, tahini, olive oil, lemon juice, garlic+salt mash, and cumin in the work bowl of a food processor and purée. With motor running, slowly drizzle in up to 1/4 cup water until desired consistency. Store in airtight containers in the refrigerator. Keeps a week or two.