This recipe transforms the ordinary garbanzo beans into a delicious and healthy dip with a mixture of spices and fresh lemon juice. Hummus is very ethnic and exotic in its simplicity. It is great as a dip, satisfying as a snack and unbeatable as a sandwich spread. The texture is velvety smooth and the flavor is spicy with a hint of lemon. The secret is to process the warm cooked garbanzo beans with hot water into a smooth paste before adding the rest of the ingredients.
Hummus has always been a favorite snack and appetizer in our family. Everybody eats it in their own favorite way with their choice of spices, along with vegetable, fruit, or toasted bread. It can be prepared in advance at your convenience and stored in the refrigerator for 2-3 days; it can be served cold or at room temperature. If you have never tried warm hummus, you really should give it a try. Simply warm the amount that you need in the microwave in 10 second increments until it is just warm.; add a drizzle of olive oil, a sprinkle of cayenne pepper, or any of the other spices. So good!
I use home cooked garbanzo beans in my hummus recipe because I have made it with the canned garbanzo beans before, and the stark difference in taste is really worth the extra step.
- 16 ounces home-cooked garbanzo beans or one can of garbanzo beans, drained and rinsed
- 1 TBSP water
- 1 clove garlic peeled, chopped into 2-3 pieces
- ½ cup hot water
- ½ cup fresh lemon juice
- 2 TBSP Tahini paste (ground sesame seeds)
- ½ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp ground cayenne pepper
- Dash of freshly cracked black pepper
- ⅛ cup olive oil
- CHOICE OF GARNISH:
- Olive oil
- Cayenne powder
- Finely chopped fresh parsley
- Add home-cooked garbanzo beans or canned beans and one TBSP of water to a small saucepan and heat over low for 10-15 minutes until it is heated through.
- Add the warm garbanzo beans, chopped garlic and hot water to the food processor, process about 2 minutes, or until uniformly smooth.
- Add ½ cup fresh lemon juice and process for about 1 more minute.
- Scrape the sides down and add the Tahini, ground cumin, salt, cayenne pepper, and freshly cracked black pepper. Process for another minute.
- With the food processor running, drizzle ⅛ cup olive oil through the feed chute and process for 2-3 minutes until creamy and smooth.
- Serve right away or refrigerate up to 2-3 days. Serve it cold or at room temperature.
- For warm hummus, microwave it in 10 second increments.
- When ready to serve, add all or some of the following garnish options: Light drizzle of olive oil, Kalamata olives, sumac, ground cayenne pepper, finely chopped fresh parsley or dried parsley flakes.
- Serve with slices of vegetables, fruits, toasted pieces of lavash (Persian flat bread), wedges of pita bread, or slices of crusty French baguette.