I have a household comprised of 75% adventurous, I’ll-try-anything eaters, and 25% “I’ll have beans, please” eaters. My son, Mr. Selective, is crazy for pretty much any legume and I’ve tried hard to hang on to any foods remotely nutritious that he’ll eat.
But like I said, he’s selective. He has particular tastes and opinions about the food he eats (and shouldn’t we all, really?) He loves hummus but not just any kind. Most store brands are too grainy or too garlicky or have too much cumin or not enough cumin or not enough lemon (actually this last part is also a complaint of mine. People are afraid of the acid. Embrace it! Lemon makes life, and food, bright!) He prefers the hummus served at a couple of local restaurants and after many attempts, I’ve finally created the perfect recipe.
And today I’m sharing it with you! So get ready to makes some delicious hummus!
What you’ll need:
- 3 cans garbanzo beans, drained but reserve the liquid from one can (you can cook up your own dry beans and use those. Be sure to reserve about a cup of the cooking liquid. I didn’t have time to cook my own, so canned it is. If you want to control the amount of sodium, purchase “no added salt” beans.)
- 1-2 juicy lemons (when selecting lemons at the store, go for the thinner skinned ones. You want smooth, thin, yellow fruit that should feel heavy for their size)
- 2 small garlic cloves (more if you like your hummus garlicky)
- 1/4 cup olive oil, divided (I know this sound like a lot. Trust me on this.)
- 1/4 cup tahini (don’t skip on this ingredient. Most grocery stores now carry this product.)
- 1/4 tsp ground cumin (or more if you like)
- salt to taste
- Paprika for serving
- In a food processor, combine garlic cloves, 2 T of olive oil, and 1/4 cup tahini. Process until the mixture is smooth and well incorporated.
- Drain the garbanzo beans, reserving the liquid from one can, and add ONLY the beans to the food processor. Process until beginning to become smooth.
- With the food processor still running, slowly add the reserved liquid until you reach a very smooth consistency (I usually end up using all the liquid however if you like your hummus thicker and less creamy, use less liquid).
- Stop the processor and taste. Now is a good time to add salt if you think it needs it. Because the canned beans are pretty salty, I didn’t add any to my recipe.
- Adding the lemon – I started with the juice of half a lemon. Add the juice, process, then taste. Keep doing this until the hummus has enough lemon for your taste.
- Adding cumin – Cumin is a very pungent herb and lends depth to recipes. I started with a pinch of ground cumin, processed, then tasted. Sometimes I add none and sometimes I had as much as 1/2 tsp depending on how many beans I’ve used.
- Mr. Selective loves his hummus served with a drizzle of olive oil and a sprinkling of paprika. When you’re ready to serve, drizzle the remain olive oil over the top and sprinkle with paprika.
Hummus is a food I make weekly and we usually have one dinner a week where it is the main event. I serve it with Greek cucumber-tomato salad, various raw veggies, greens, warmed pita, and olives and feta. Other times (like I’m doing right now as I type this), I just eat it with a spoon!