Nothing much new to add, but a new technique I learned makes it even better than normal.
A friend mentioned that she liked hers very creamy and I realized that one of the only things I disliked about my hummus was that it was sort of grainy, not like I get in the restaurant.
So this recipe came along and boy did it work. So don’t pay any more attention to the recipe than you care to, but do pay attention to the technique.
- 1 can garbanzo beans drained and rinsed
- 1 c water
- 1/3 c tahini
- 1/4- 1/3 c lemon juice (1 lemon)
- 2 cloves garlic, microplaned
- salt and pepper
- 2-3 tbsp EVOO
- Place the beans in a small saucepan and add the water. Boil gently for as long as it takes to reduce the water by about half. Don’t be overly concerned here, you can always add more water to the puree at the end to get the consistency right. So err on less rather than too much.
- Place the beans and remaining water in a food processor and whirr for 2 minutes.
- Add the balance of ingredients through garlic and whirr another 2 minutes.
- Salt and pepper to taste.
- Drizzle the olive oil while whirring again just until incorporated
- Garnish with some paprika and a drizzle of olive oil.
SERVES: 1 1/2 cups
NOTES: you can embellish in any fashion you wish with roasted garlic, roasted chiles, or whatever you might fancy. The key is the boiling of the beans.
SOURCE: Technique from RealHousemoms