Hummus
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (15 ounce) can garbanzo beans (ceci beans, chickpeas. same thing)
- 1 medium lemon
- 1⁄4 cup tahini
- 1 clove fresh garlic
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon paprika
directions
- Drain the ceci (pronounced cheh- chee- or"chick peas") and save the liquid.
- Put the drained ceci into the plastic container.
- Juice the lemon.
- You should have around 1/4 cup.
- More or less won't hurt.
- Put the juice into the container with the ceci.
- Add 1/4 cup tahini to the ceci.
- Measuring 4 Tablespoons is easier since you won't have to scrape it out of the measuring cup.
- You need to stir up the tahini anyway with a spoon.
- If it's at room temperature it will be easier to stir.
- Add everything else to the ceci!
- Mince the garlic.
- Add it to the ceci.
- Blend it all together with the immersion blender like this.
- You may have to add some of the ceci liquid.
- I usually add around 2 tablespoons.
- (the same spoon you used to add the tahini).
- When it's all smooth and it's the viscosity you like, you're done!
- Let it sit for a few hours in the refrigerator for the ingredients to get to know each other.
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Reviews
-
I've tried MANY hummus recipes over the past 30 years and this is by far the best I've made. I halved the cayenne because I didn't want to overpower the lovely delicate flavor of the garbanzos and tahini that I love. The lemon juice is perfect - not too tangy. The garlic doesn't take over. This recipe has a perfect blend of flavors. Good with crackers, chips, pita, falafel, apple slices, pretzels, cheese chunks.... I'm impressed! Thanks so much - this will be the only hummus recipe for me from now on!
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RECIPE SUBMITTED BY
ngibsonn
San Francisco, CA