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Hummus


Ingredients

  • 2 cans of garbanzo beans
  • 2 cloves garlic, peeled
  • Juice of 1 small lemon
  • Juice of 1 lime
  • 1/3 cup tahini
  • ¼ cup loosely packed fresh cilantro leaves (optional)
  • Pinch of cayenne pepper or chili powder
  • ½ cup olive oil, usually extra virgin
  • Salt to taste

Method

  1. Drain the beans, but reserve the liquid for use later
  2. Reserve a few beans for decoration later
  3. Place the beans in a food processor (or blender, but food processor is easier), pulse the cooked chickpeas to mash them.
  4. Add the garlic, lemon and lime juices, tahini, cilantro, and cayenne with a few pulses and, with the machine running, slowly add the oil until you get a fluffy, smooth consistency.
  5. Season with salt
  6. Adjust the consistency with the reserved liquid or oil as necessary.  
  7. Scrape into a serving bowl and decorate with the reserved beans and possibly a little chili powder or paprika for color (no more flavor needed!)
  8. Refrigerate, covered, up to 3 to 4 days.