Hummus has become a staple in most refrigerators in the past few years. It is easy to use as a snack, to add to a charcuterie plate or just straight out of the tub. I love it to top salads or as an alternative to spreads on sandwiches.
This hummus recipe is an adaptation of a recipe that I learned when I started working in a Mediterranean restaurant in college. Everything was made from scratch and was delicious. I have not found one quite like it anywhere and you can tell by the taste. I am not sure whether it is the proportions of the lemon to tahini, the way that you prepare the garlic or just some other magic.
Try it for yourself, you won't regret it once you taste its creamy deliciousness.
2 cans of garbanzo beans, drained and rinsed, reserving some of the juice
3-4 cloves of garlic
2 t salt
¼ cup tahini (can substitute olive oil if needed)
1 cup lemon juice (or substitute ½ cup water and ½ cup vinegar)
1. Add garlic and salt to mortar and pestle. Mash until paste-like.
2. Put all ingredients in a food processor and blend until whipped and creamy, adding in some of the reserved bean juice to improve consistency, if needed
3. Serve with plantain chips, veggies, or on top of salad greens.