As an appetizer or a snack this classic hummus recipe never fails and is much better than the store bought kind.
Hummus Texture
Blend – the key to getting creamy hummus is to blend and breakdown the the garbanzo beans as much as you can.
Baking soda – boiling the canned garbanzo beans in baking soda softens them even more.
Peel – to get the smoothest texture, peel the garbanzo beans. Remove them one by one after rinsing or soak them in a bowl of water and let the peels float to the top.
Cold water – makes the consistency of the hummus light and fluffy.
Serve it with your favorite veggies, pita bread, pita chips, pretzels, or on your avocado toast.
More tasty dips!
Classic Hummus
Servings: 1 ½ cups
Ingredients
- 1 15oz can garbanzo beans drained and rinsed
- ½ tsp baking soda
- ¼ cup tahini
- 2 garlic cloves roughly chopped
- 1½ tbsp freshly squeezed lemon juice
- ¼ tsp ground cumin
- ¾ tsp salt
- 3 tbsp olive oil
- ¼ cup cold water
- cilantro, paprika, and olive oil for garnish
Instructions
- Bring a large pot of water to boil. Add the baking soda and the garbanzo beans and boil for about 3 minutes.
- Drain the garbanzo beans. Add them to a food processor and blend until they are completely broken down. Blend in the tahini, garlic, lemon juice, cumin, and salt. With the blender still running, slowly pour in the olive and cold water. Blend for 5 minutes, until you get a smooth and creamy consistency. Taste for seasoning adjustments.
- Garnish with cilantro (optional), paprika, and a drizzle of olive oil. Serve right away or refrigerate for 1-2 hours to allow the flavors to meld. Lasts up to 7 days refrigerated.