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!
- 14 oz cooked garbanzo beans/ organic can
- 2 garlic cloves
- 2 tablespoon tahini
- 3 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 2 tablespoon extra virgin olive oil
- 3 tablespoon reserved water (garbanzo beans)
- Soak 1/2 cup dry garbanzo beans overnight in a bowl. Next morning, drain the water and add 2 cups of water, pinch of sea salt to the garbanzo beans. Place everything in a pressure cooker and cook until a whistle comes on high heat.
- Lower the heat and cook for 20 minutes.Turn off the heat and let the pressure drop by itself. Drain the garbanzo beans and reserve the liquid.
- To make the hummus, add the garbanzo beans, garlic, tahini, salt, lemon juice, olive oil, reserve water to a food processor. Blend everything until creamy and smooth!
- Garnish the hummus with sprinkle of olive oil, paprika, chopped parsley and garbanzo beans.