- 2 Cans of Garbanzo Beans
- 3 Tbsp Tahini
- Drizzle Extra Virgin Olive Oil
- Dash of Sea Salt
- Fresh ground black pepper
- Optional Flavoring Components (See variations below the main recipe)
- Empty one can of garbanzo beans with juice into a blender
- Drain the 2nd can of garbanzos into the empty first can to reserve the juice
- Empty the drained 2nd can into the blender
- Stir the tahini aggressively to blend any oil that may have separated
- Add 3 Tbsp tahini to the blender
- Add a few grinds of black pepper
- Add a reasonable dash of sea salt
- Add “Flavoring Components” (see variations below)
- Blend on Medium, stopping occasionally to scoop up any garbanzos that get trapped under the blades
- Blend until reasonably smooth (based on your preferences)
- If the hummus appears too thick, add in some of the earlier reserved garbanzo juice (a little at a time), leaving it a bit thicker than you prefer since you can add more later
- Taste it!
- Add more salt, pepper, tahini, and flavoring components to taste.
- Stir in any additions to get them somewhat mixed into the hummus
- Blend again
- Taste it and adjust flavors as necessary by adding more of what you think it needs.
- Once you have the flavors where you want them, give a final adjustment to the consistency by adding any more reserved juice that you think it needs (or not)
- Give it a final blend if needed
- Empty hummus into a serving dish and refrigerate
- Before serving, drizzle with a little extra virgin olive oil and optionally sprinkle with a bit of paprika, chipotle, parsley, or fresh ground black pepper
Lemon Pepper Hummus: Lemon Juice to taste (around ½ cup – add somewhere around step 5 above – BE CAREFUL OF YOUR CONSISTENCY – this will thin the hummus). Add copious amounts of fresh ground black pepper at step 6 above.
Garlic Hummus: Add two heads of Roasted Garlic.
Spicy Hummus: Chipotle to taste. Cayenne to taste. Copious amounts of black pepper.
Feel free to mix and match! (Garlic & Lemon, Cumin Chipotle, etc)