- Yields: about 2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 clove garlic
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 cups cooked or canned garbanzo beans, drained and rinsed (see note)
- 1/2 cup water
- 1/4 teaspoon ground cumin, or to taste
- 1/4 teaspoon cayenne, or to taste
- Salt, to taste
- Extra virgin olive oil
Directions
In a food processor or blender combine garlic, tahini and lemon juice; process for 1 minute. Add garbanzo beans and process until smooth. Add water, a little at a time, to achieve desired consistency.
Add cumin, cayenne and salt and process. Taste and adjust seasonings. Transfer to a serving bowl, smooth top and drizzle with olive oil.
Special notes:
Canned beans are fine in this recipe, but we suggest cooking a pot of Pedrosillano cafe garbanzo beans to try the difference. Available in our bulk department, this variety of bean has a creamy texture and nutty flavor that is perfect in hummus.
For additional flavor, reserve the garbanzo cooking liquid and use it as a replacement for the 1/4 cup water in this recipe.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member