There is nothing quite like the creamy freshness of homemade hummus! On a mission to create the perfect hummus, I tried various different recipes and tinkered with the proportions and process to finally come up with my favorite version. The key is to use freshly cooked garbanzo beans instead of canned beans.
I hope you enjoy this hummus as much as our family does! We make it every week and dip it with cucumbers, carrots, sweet potato chips, and pita / pita chips. Also, give it a try with falafel patties, quinoa burgers, wraps, and sandwiches.
“Bil Hana Wish Shifa” or Bon Appetit!
- 1 cup garbanzo beans (soaked overnight)
- 2 garlic cloves
- 2 tbsp tahini
- 3 tbsp fresh lemon juice
- 1 tsp sea salt
- 1/4 cup extra virgin olive oil
- 1/2 cup of reserved water (garbanzo beans)
- Soak the beans overnight with warm water in bowl (beans should be fully submerged).
- Drain the water next morning and wash beans with fresh water.
- Add 2 cups of water and a dash of salt to the beans. Place everything in a pressure cooker and cook until a whistle comes on high heat.
- Lower the heat and cook for 10 minutes.
- Turn off heat and let pressure drop.
- Drain the garbanzo beans and reserve the liquid.
- Put 2 cups beans, cloves, tahini, lemon juice, and salt in blender along with ¼ cup reserved water (as needed).
- Blend contents while drizzling olive oil and process until smooth and creamy.
Garnish hummus with olive oil, rest of the garbanzo beans, and paprika.
Note: If you don't have a pressure cooker, you can substitute steps 3 - 5 with the following: Add 3 cups of water and a dash of salt to the beans. Place everything in a pan and boil contents for 1-2 hours until beans are tender.