Recipe by Sommer Clary
This classic dish is so versatile and loved by all! I have tried many hummus recipes and was never really happy with how they turned out. This is the result of my many hummus experiments in the kitchen. Enjoy! PS- This is a basic hummus recipe; sometimes I like to use this as the base recipe for flavored hummus (for example, I'll add cilantro and a jalepeno, or feta and artichoke hearts, etc. You can have fun with it!).
Top Review by Desert Mojo
We have used this recipe three times now, and with a few minor modifications it is the best! We use our own home-canned chickpeas and use only 1/4 cup of tahini as any more is overwhelming for us. Extra lemon juice to our taste is the only other thing we do differently. Thanks for sharing....this is one of the best hummus recipes we have found to date!
- 1 large garlic clove
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 1⁄2 cup tahini (sesame paste)
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup fresh lemon juice
- 1⁄2 teaspoon kosher salt
- 1 teaspoon cumin
- 1⁄8 teaspoon ground coriander
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup cold water
Directions See How It's Made
- In a food processor, finely mince the garlic, stopping and scraping the sides occasionally, if needed.
- Add the garbanzo beans and pulse the machine to chop them coarsely.
- With the machine running, slowly add the olive oil, lemon juice, and the water through the feed tube. Scrape sides as needed.
- Stop the processor and add the salt, cumin, coriander and cayenne. Puree for a minute or so. Serve with pita bread at room temperature or chilled.