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.
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