2 cups freshly cooked garbanzo beans or 1 16 oz. can
2 tbsp fresh lemon juice
1 tsp cumin
1 garlic clove
1 tbsp. tahini
1 tsp sea salt or more to taste
1/4 cup extra virgin olive oil
optional: 1 few tablespoons of water, ½ tsp smoked paprika
This recipe really could not be any easier. I think the key to smooth hummus is letting the food processor do all of the work. Throw the garbanzo beans, lemon juice, cumin, garlic, tahini, and sea salt into the food processor. Turn the food processor on for about 30 seconds and then slowly pour in the olive oil. I like to add a few tbsp. of water if it looks like the hummus is too thick. Alternatively I love adding a little smoked paprika for a nice depth of flavor. Don’t be scared to leave your food processor on for a few minutes even after it has mixed thoroughly. The food processor really helps in creating that creamy texture we are all looking for.
For toppings I love toasting some pine nuts or almonds in a pan. Or simmering some herbs in olive oil and pouring them on top of olives.
Store in the refrigerator in an air tight container. Homemade hummus usually lasts for about 7-10 days in the refrigerator.