And I would save the liquid you drain off the chickpeas to add as needed to get the right consistency.
For a small variation, you might throw in some roasted peppers (hot or sweet), and I sometimes use a little unsweetened peanut butter
The tahini is important to get that classic "fluffy" hummus texture. I also really like a recipe I found that calls for about 1/8-1/4 cup of seltzer water (depending on how much liquid you need), grated lemon zest, garlic, paprika, and several pickled jalepeno pepper slices for a bit of heat. Lemon infused olive oil works really well in hummus too.
2 cups canned chickpeas (garbanzo beans), liquid reserved
2/3 cup tahini paste
5 tablespoons olive oil (some for hummus, some for drizzle)
1/2 cup lemon juice
1/4 cup grated lemon rind
3 cloves garlic
Salt and pepper to taste
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)
dash of paprika (optional)
1/4 cup toasted pine nuts (optional)
In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice, lemon rind and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy.
Pour into a bowl and drizzle with remaining olive oil when you are ready to serve. I also add a dash of paprika and roasted pine nuts for crunch over the top.
I like adding greek yogurt to my hummus; it make it a little less thick, and has a nice tangy flavor.
Does anyone else cook their chickpeas first? I always get them toasty.
I also add a LOT of garlic and lemon juice, and I actually prefer a splash of sesame oil and a splash of olive oil to the tahini... I don't know why, I definitely enjoy restaurant hummus and wouldn't want them to change it but when I make it myself I really like the sesame oil.
I have also made black and red bean variants (half and half beans and garbanzos) with good results.
re: bite bite
-I do use canned chickpeas for hummus, drained and washed of course, and I usually put them in the pan with just a teeny bit of olive oil (~1 tsp) until the first few start browning. So there are usually maybe 1/4 of them with a little brown on them when I take them off the heat.
-My sesame oil does not say roasted on it, but it's pretty dark (I generally pick oil by color more than anything else)
My real secret ingredient is 3 or 4 roasted heads of garlic per can of beans. Used to use raw garlic, but the subtle taste of roasted really makes the hummus.
Here you go-
2 medium cloves garlic, roughly chopped
1/4 C. lemon juice
1/4 C. water
1 14 oz. can chickpeas (garbanzo beans), rinsed and drained
1/2 C. tahini (sesame seed paste)
1 tsp. sea salt (or table salt to taste)
Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. It can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.
Based in Boston, where its ripoff territory for 'ready made Hummus' - here's what I do to keep me supplied with buckets of the stuff..
1. Go to some Middle Eastern 'ethnic' stores, and buy the hummus paste (I find the large cans for around $2 each in some Lebanese stores.
2. Also buy a big packet of cumin powder.
3. Buy a big industrial bucket of tahina (whipped sesame seeds) to go with it.
4. Olive oil.
Every time I want to make a fresh load of hummus, I open a can of the paste, pour it out, mix in tahina, and a big quantity of the cumin, and a splash of olive oil - and sometimes cut up a clove of garlic in there as well.. and a squirt of concentrated lemon juice, and stir it up. voila.
No grinding or fiddling required. Cost is perhaps $3 for 3 - 5 pounds of ready-to-eat tasty hummus. (Compared to the supermarket costs of maybe $4-$6 for barely half a pound of chemical-filled hummus. Or the equally pricey cost of chick peas. Rather buy the imported hummus paste from ethnic stores for next to nothing, and mix it up yourself - bypassing whatever vile chemical processing is happening locally with chick peas.
The ingredient list from a Lebanese cookbook for Hummus bit-Tahini :
1 can garbanzo beans
3 T. Tahini
1/4 to 1/2 fresh lemon juice
1 clove garlic
1/8 teaspoon cumin
finely chopped parsley and/or pomegranate seeds for garnish
simmaq (sumac) optional
Writer says that it is an arabic custom to pour small amount of olive oil over the top as well as a sprinkling of simmaq. Garnish edge of serving dish with finely chopped parsley and mound 1 tablespoon of whole garbanzo beans in center with a few leaves of parsley.
My advice: do not leave the cumin out, do not use loads of garlic or you will miss the other flavors, and definitely do place a little river or canal of quality greek olive oil on the top so you can spoon the humus out nicely with your Lebanese pita. The Lebanese home cooks make fancy little designs with the garbanzo on top. Ready-made humus with a spoon - not nice!
The secret ingredients in my favorite hummus recipe are (fresh squeezed) grapefruit juice and cold water. I use either canned chickpeas or home-pressure-cooked. Blend together grapefruit juice, cold water, tahini, olive oil, and lemon juice until the mixture is "tight and white." Then process in those chick peas and garlic, salt to taste, perhaps hot pepper. We usually eat our hummus in hunks, on a plate, with tomatoes, lettuce, and cukes, rather than spread on bread. It's also quite nice to add a garnish of chopped fresh coriander (i.e., cilantro) and mint stirred into olive oil and pine nuts. But this is getting complicated.