Prep 5 mins
Cook 0 mins
I was terrified the first couple of times I tried to make hummus -- my significant other had spent considerable time in Israel/Palestine and swore that no hummus he had had outside of the region had ever tasted as good. This recipe, while it certainly does not come close, I'm sure, to that hummus abroad, satisfies him more than any store-bought variety. A note: fresh chickpeas would probably make it even better, but using organic canned chickpeas (there is a difference in taste, trust me -- also, since I add some of the liquid, its better not to be adding preservatives to your hummus) works just fine and makes the process painless and quick. Also, be warned -- this hummus has a tang/kick to it because of the garlic.
- 1 (15 ounce) can chickpeas
- 1 tablespoon tahini
- 2 fresh garlic cloves, chopped
- 1 -2 tablespoon extra virgin olive oil
- 1⁄2 lemon, juice of
- Drain chickpeas and reserve liquid.
- Pour chickpeas into a powerful blender or food processor.
- Add around 1-2 tablespoons of the chickpea liquid, tahini, garlic, lemon juice and olive oil to the chickpeas.
- Blend until smooth.
- If you would like it to be less dense, add liquid and blend until you reach your desired consistency.
- Add salt near the end of blending, to your taste.
This was alright. We love Hummus Amongus. I did use organic chickpeas and some of their liquid, organic tahini, organic garlic cloves, organic light tasting extra virgin olive oil, juice of organic lemon, & sea salt to taste. Made for, Come with us to Palestine!