- 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
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.
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.
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