- One 15oz can garbanzo beans
- ¼ cup tahini
- juice of one lemon
- two cloves garlic
- 2 tsp cumin or more to taste
- 1tsp chili flakes or more to taste
- ½-1 tsp salt
- ¼- ½ cup water for consistency
- handful of cilantro leaves, plucked from stems
Most ‘real’ hummus recipes call for dry garbanzos and to cook them yourself. This takes at least 12 hours, plus some post-soaking cooking and I had great success using a can…and it wasn’t even a fancy whole foods can!
Where I did fall for the quality-for-effort buck however was in the next step where the hummus-masters informed me that shelling the garbonzos (pulling the tough little skins off each pea) would make for extra creamy hummus and while excruciatingly time consuming it was well worth the effort. I will admit, my hummus was extremely creamy. But next time I’m not sure I’ll have the patience…so this step it up to you.
Once your peas are prepared, to whatever level you see fit, combine them in a food processor with the tahini, lemon juice, garlic (I chopped a bit ahead of time), salt and chili flakes and start to blend. Add the water and scrape down sides as necessary to achieve desired consistency keeping in mind that the humus will thicken with time and chilling.
Taste several times for spice and saltiness. The flavors will also bloom and increase with time so make sure not to over salt!
When you’ve just about got it where you want it add the cilantro and blend just until the leaves are incorporated throughout.
Remove dip to a shallow bowl or plate to chill. When you’re ready to serve sprinkle some chili flakes or left over cilantro if you have some, drizzle with a bit of EVOO (trust me, worth it). and enjoy!