How lucky was I to be born to a full blooded Lebanese grandfather? If there’s one thing my Lebanese family like to do – it’s cook and my Grandpa cooked!
This hummus recipe calls for some pretty basic ingredients. There is one item you may not be familiar with. Tahini is a lightly roasted sesame seed puree that you can find at some health food stores, or any middle-eastern grocery.
Your first step is to add your garbanzo beans, tahini, lemon juice, olive oil and salt to the food processor.
As a general rule, I tell others to use 1 clove of garlic per can of garbanzo beans, however, if you are like me and love garlic, feel free to add a little bit more. One thing you will want to do is chop your garlic prior to adding it to the food processor. If the lucky person to try your hummus happens to get a big chunk of garlic that your food processor failed to process, they will not be your biggest fan. Unless the person you are serving is me – then I’d be your biggest fan!
If you can stop yourself from dipping your pita bread directly into the food processor, you can chill before serving. I prefer it unchilled. You will also see some sliced onions on my plate. Hey, if you’re going to go all out and eat garlic, you might as well make it worthwhile and add some onion to the mix. We chop an onion in quarters and use them as scoops.
- 3 cans garbanzo beans/chick peas
- 3 cloves of garlic chopped
- 3 tablespoons tahini
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1 & 1/2 tsp salt or to taste
- Place 2 drained cans of garbanzo beans into your food processor.
- Drain out about 1/2 the liquid from your 3rd can of garbanzo beans and add to your food processor.
- Chop garlic and add remaining ingredients to the food processor.
- Process hummus until smooth (usually a full 2 to 3 minutes).
- Some may prefer it chilled prior to serving but I can eat it right out of the food processor.