Author Notes: At my house, we like our hummus with lots of garlic and a good amount of olive oil – hence the “creamy” in the title. This is the recipe we’ve used for many, many years. It’s fairly straightforward and can be easily tweaked for thickness/consistency. We like a fair amount of lemon juice in our hummus, so I don’t add salt – lemon juice can give the impression of saltiness but taste it for yourself. We usually serve it with a sprinkle of cumin/cayenne and an additional drizzle of olive oil on top.
It’s a good dipper for veggies, pita crisps, bagel chips, crisp fruit like apples and pears, even slightly underripe peaches or nectarines. Leftovers are great as a spread for a veggie sandwich, too, or thin it with a vinaigrette and use on a veggie salad.
We usually just use canned beans, but if you have the time or have some leftover home cooked beans, all the better. If you want to go to the trouble to remove the skins from the beans for a smoother end result, it’s easy enough to do. Just put them in a largish bowl, add water to a couple inches above the beans, then give them a good rub between your hands, under the water. Most of the skins will rise to the top of the water where they’re easily removed. Drain the beans again before using.
I use my small food processor for this, but you could do this all in a mortar and pestle or molcajete, too. I’ve even mashed the darn beans with a fork when I was desperate, and we were staying somewhere with no mechanical options! —beejay45
Makes: about a pint
large cloves of garlic, peeled (at least 2 Tbsp)
tablespoons lemon juice (juice of 1 medium lemon)
15 oz. can of garbanzo beans (or equivalent fresh cooked)
tablespoons tahini (sesame seed paste)
olive oil/water to thin
- Put the garlic and lemon juice in a small food processor and whirl until the garlic is well chopped.
- Add the garbanzos and pulse to begin breaking them up, scraping down the sides if needed. Then give it a few solid whirls to make a spread-like consistency.
- Add the tahini and about 2 Tbsp of olive oil. Process again until well mixed. Add more oil (or water) if you’d like it thinner.
- Serve in a shallow dish. Smooth the top and sprinkle with spices, like cayenne or cumin, then drizzle on a little olive oil. You can also top with chopped herbs, if you like. Or just let the hummus be the star with no toppings at all.