Hummus

Back

Ingredients:
3 garlic cloves
2-15 oz. cans (3 1/2 cups) garbanzo beans, drained, liquid reserved
1 - 1 1/2 tsp. fine sea salt
1/3 cup tahini (sesame paste)
2 small lemons, juiced
2 Tbs. olive oil
1/2 tsp. cayenne
1/2 tsp. smoked paprika

Preparation:
With the food processor on, drop garlic in and let run until minced.  Add in beans and process to a smooth paste.  Add in salt, tahini, half the lemon juice, olive oil, cayenne and paprika.  Process until well combined.  Adjust flavor with seasonings and lemon juice and adjust consistency with reserved bean juice.

Variation:
Add some herbs (basil, parsley, mint cilantro) to the processor when you add the beans or stir in some hand chopped after hummus is removed from processor.

Other variations:
Add tomato paste, tomato sauce, roasted red peppers, chipotle peppers in adobe sauce, roasted garlic, etc.

History:
This recipe comes from Chef Tech Cooking School in Long Beach, California.

Half Recipe
1 1/2 garlic cloves
1 can garbanzo beans
3/4 tsp. fine sea salt
2 1/2 Tbs. tahini
1 small lemon
1 Tbs. olive oil
1/4 tsp. cayenne
1/4 tsp. smoked paprika