Hummus might actually be the perfect food. This creamy, garlicky goodness is the perfect side for any Mediterranean meal, but it's also great on sourdough toast with cucumber and feta, as a dip with pita, veggies or pretzels, and even by the spoonful.
I remember the first time I had the best homemade hummus made by my friend Ani. We were away at our kids' soccer tournament huddled under the team tent while the girls played in the freezing rain. Boxes of coffee and hot chocolate kept us warm, and then there was Ani's hummus. It was lemony, a hint of garlic, and everything I wanted in that moment. That was ten years ago! It's amazing how food can transport us back to moments in time.
Ani was kind enough to share her recipe with me, and I have been making it ever since. I've made a few tweaks but the foundation remains the same. I encourage you to customize this recipe to your liking as well.
Makes 12-16 Servings
Preparation Time: 15 minutes (35 minutes if peeling garbanzo beans)
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INGREDIENTS:
2 Cans garbanzo beans
2 Cloves garlic peeled
Juice from 2 Lemons
1/4 Cup tahini (I like Soom brand available here.)
1/4 Cup aquafaba (reserved liquid from canned garbanzo beans)
1 tsp kosher salt
1 scant tsp cumin
Optional Toppings: olive oil, kosher salt, black pepper, and paprika
PREPARATION:
Drain garbanzo beans, rinse, and pat dry, reserving liquid from can.
(Optional) Roll paper towel over garbanzo beans to loosen outer casing.
(Optional) Remove outer casing from garbanzo beans and discard. This took me 20 minutes for 2 cans.
Add all ingredients to food processor and mix until smooth, 1-2 minutes.
Spoon into bowl and top with optional olive oil, kosher salt, black pepper, and paprika.
NOTES:
To peel or not to peel. I have made this hummus both ways and they are both great. If you want a super creamy texture, remove the skins. If you want quick and easy, leave them on.
Blenders. I have tried this in a blender, Ninja blender, Nutribullet, and food processor. The only one that will not work is a traditional blender. The Ninja and Nutribullet may take a little longer, but will work. Cut the recipe in half for a Nutribullet. Ultimately, a food processor is the easiest and fastest.
Liquids. You may have seen hummus recipes with olive oil. Yes, you can add olive oil. Additionally, I used a medium measurement for the aquafaba. For firmer hummus, use less. For creamier, use more. If you forget to reserve the aquafaba, water will do.
Garlic. Like the viral trend says, "I'm a garlic girl." If a recipe calls for garlic, I'm using the max amount. However, not everyone is a vampire slayer like me. I recommend making this recipe at least a day in advance to allow the garlic to mellow. However, if you need an instant fix, feel free to reduce the original amount of garlic.
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