I’m in love with hummus, but not with the price tag that comes with it when buying it in the grocery store. This recipe was passed on to me years ago and I just recently found it again, thank goodness. The recipe makes a solid three cups of hummus for about the same price that I can buy an 8 oz. container of Sabra.
Feel free to play with the ingredient ratios to suit your fancy…this is just a starting point. This is also one of those things that is better after it sits for a bit and the flavors jive together.
Serve with veggies, pita bread, use as a spread on sandwiches, etc., etc. Looking to mix is up a bit? Try throwing in some cilantro and subbing lime juice for lemon for an awesome spread or adding a roasted red pepper or two for some extra flavor. This is a great crowd pleaser and a healthy snack…as long as you don’t just sit down with a spoon and stuff your face!
- 2 cans garbanzo beans (chickpeas)
- 4 cloves of fresh garlic (more if needed)
- 2 TBS tahini (again, more if desired)
- 1/4 c. extra virgin olive oil (you’ll know if you need more if your hummus fails to puree because there’s not enough liquid)
- Juice of 2-3 lemons
- Sea salt to taste
Puree all ingredients in a food processor and adjusting ingredients as needed to meet taste. Chill 1 hour before serving.