Classic Hummus
If you want an appetizer to take to a party that is super easy and will simultaneously impress your friends, this classic hummus is it!
Ingredients
- 2 cans of garbanzo beans (14.5 ounces, rinsed and drained)
- ⅓ cup tahini
- Juice of one lemon
- Zest of half a lemon
- ⅓ cup water (can add more for consistency if desired)
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon of cumin
- 1 clove fresh garlic
- Paprika and Oregano for garnish - about ⅛ teaspoon of each
- Optional: additional water or olive oil for consistency
Instructions
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Add all ingredients to a food processor.
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Puree/ process to combine.
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Check the texture, and if you want it to be thinner, stream in a little extra water through the top hole in the lid of the food processor while it is on.
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Transfer to serving dish, and sprinkle with paprika and oregano.
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Drizzle with a little extra virgin olive oil.
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Refrigerate leftovers for up to 2 weeks.
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Optional: add additional toppings, such as chopped parsley, pine nuts, roasted red peppers, artichoke hearts, etc.
Recipe Video
Recipe Notes
(1) I suggest giving your garlic a rough chop to help it out. That will avoid any large garlic bombs in the finished product.😝
(2) The liquid recommendations listed in this recipe are starting points. I often stream in little more olive oil or water through the top hole of the lid on the food processor while it is running to get the texture I want. Adding more liquid thins it out and makes the texture a bit looser and creamier. Just go slow, adding a little at a time until you get the texture you want.
(3) This recipe will keep for 1 to 2 weeks in the refrigerator. I have kept a batch in my refrigerator for up to two weeks.
(4) I have made this without the tahini before, and it is still good! You may need a little extra liquid to get it creamy, though. (See note 2 above)