Author Notes: My homemade hummus vastly improved when I used cooked garbanzo beans made from dried beans. Just cook the beans according to the package instructions. You can even cook them a day ahead and store in the fridge overnight. —Lizthechef
Makes: 2 cups
Ingredients
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2
cups cooked garbanzo beans
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1
clove garlic, peeled and finely chopped
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1/2
teaspoon kosher salt
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4
tablespoons fresh Meyer lemon juice
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2
tablespoons water
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1/3
cup tahini (sesame paste)
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3
tablespoons extra virgin olive oil
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1
dash Sriracha chili sauce
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toasted pine nuts and a drizzle of olive oil (optional garnishes)
Directions
- Using a food processor, purée the cooked garbanzos, garlic and salt for 20 seconds. Scrape down the sides of the processor and process for 20 seconds more.
- Add the lemon juice and water, then process for 20 seconds.
- Add the tahini and process for 20 seconds. scrape down the sides of the bowl once again.
- With the processor running, slowly pour in the olive oil.
- Spoon the hummus into a bowl, garnish and serve.