I buy Costco quantities of garbanzo beans for two reasons: pasta con ceci from Victoria Granof (by way of Dinner: A Love Story) and this hummus. It disappears from my dinner table as part of a meze dinner and it is probably the only leftover my preschooler will willingly eat. I bet I make a batch of hummus a couple of times a month, but that's only so we don't burn out. The whole thing comes together with pantry staples and a fresh lemon, so the hurdle for making it just isn't that high.
Things this good don't come easy; we know this, right? You've got to put in a little work to get this super-smooth texture: you've got to peel the chickpeas. You can put a preschooler on the job, I certainly have. It takes a hot minute, but it's worth it!
Make a batch! You wont be sad if you do.
- 1 15 oz. can garbanzo beans, peeled
- 1 garlic clove, peeled
- 1 ½ tablespoon fresh squeezed lemon juice
- ⅓ cup tahini
- 5 tablespoon water
- ¾ teaspoon kosher salt
- ½ teaspoon sumac powder
- 1-2 tablespoon olive oil, for serving
- Add beans, garlic, lemon juice, tahini, water, and salt and process for 2-3 minutes, or until very smooth. You will want to stop halfway and scrape down the sides of the bowl.
- Transfer to a serving bowl and swirl the hummus to create pools for the olive oil. Drizzle with olive oil and sprinkle with sumac powder.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
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