An entire weekend of experimenting led to the development of this hummus recipe. It was a hit with everyone who tried it! Many individuals have proclaimed it to be the best they’ve ever eaten. The beans and lemon juice should be let to sit first for the finest flavor, but if you’re in a hurry, you can combine everything at once. Make wells in the hummus before drizzling it with olive oil and paprika powder to serve. For a celebratory salad/dip with pita bread, you can garnish with diced cucumbers, tomatoes, and Greek olives.
| Prep Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 1 ½ (15.5 ounce) cans garbanzo beans, drained with liquid (aquafaba) reserved
- ⅓ cup fresh lemon juice
- ¼ cup well-stirred tahini (Middle Eastern sesame paste)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ⅛ teaspoon ground cayenne
- ⅛ teaspoon white sugar
- 1 pinch salt and ground black pepper
Instructions
- Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
- Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.
- Though most popular as an appetizer to be eaten with pita, hummus also works great on sandwiches and wraps, particularly on lavash (soft, cracker-like bread) bread, available at Middle Eastern grocery stores.
- For Kalamata olive hummus: Blend together desired amount of olives and 1/2 teaspoon olive juice per cup of hummus. Stir into hummus. Be cautious as you add olive juice; the brine is very salty. This variation is always a big hit, sometimes more so than the original version.
- For creamy, Persian-style hummus: Add slightly more chickpea liquid and plain yogurt as you blend.
- Lemon hummus: Add extra lemon juice to your hummus to give it that extra “zing”.
Reviews
This is the easiest and tastiest hummus recipe I have come across. I followed it exactly, adding juice to my desired consistency.
I did add more garlic, plus cumin, but that’s it! Ate it with bell peppers and cucumbers, but next up is finding a recipe for pita bread!
I liked it ok but others thought it was too lemony.
DELICIOUS!!!! Love it! Thanks for sharing 🙂
This is pretty good. I thought it was missing something until I added the paprika, mentioned in the description. I also bumped up the cayenne because we like spicy stuff. Thank you for the recipe.