Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy veggies, olives, feta and warmed pita bread, hummus is always a crowd pleaser! Our hummus always comes to the table with a� hearty sprinkle of spice right on top. Our taste-testers couldn't agree on just one, so we recommend, Israeli Za'atar, Syrian Za'atar or Sumac.
Classic Hummus
Amanda BevillClassic Hummus
Category
Snacky Bits
Author
Amanda Bevill
Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy veggies, olives, feta and warmed pita bread, hummus is always a crowd pleaser! Our hummus always comes to the table with a� hearty sprinkle of spice right on top. Our taste-testers couldn't agree on just one, so we recommend, Israeli Za'atar, Syrian Za'atar or Sumac.
Ingredients
- 1 cup dried garbanzo beans
- 1/4 cup lemon juice
- 1/2 cup tahini
- 3 tablespoons olive oil
- 2 to 3 teaspoons ground �
- 1 to 2 cloves garlic
Directions
- Soak garbanzo beans overnight. Discard soaking water, and place in a pot and cover with water by about an inch. Bring to a boil, then reduce heat to simmer. Simmer for 30-40 minutes until tender.�
Strain and reserve cooking liquid. Place all ingredients in a food processor or high-speed blender. Add just enough of the cooking liquid to get the mixture moving. Process to desired consistency.
Notes:
You can also substitute (2) 15 oz. cans of garbanzo beans, drained, for this recipe - just use water in place of the cooking liquid.
Garnish hummus with a sprinkle of sumac (or Israeli Za'atar or Syrian Za'atar) and a drizzle of extra virgin olive oil. (We recommend a quality extra-virgin olive oil, if you have one.)
