Here’s my recipe for a plain hummus – this is really easy to make and you can probably find hundreds of recipes online for this, but I’ve been asked repeatedly for the recipe, so I thought I might as well post it here so that I can easily send it to people (without having to remember from which one of the hundreds of cooking sites on the net it originates).
Now over time, this recipe has “ripened” a little bit of course – for example, many recipes call for just 1 tablespoon of olive oil, which is absolutely ridiculous of course! 😀 Also, I hardly measure the ingredients as precisely as I give them here anymore…
- garbanzo beans, 1 can
- tahini, ~ 1/3 of a pound (or just ¼ or ½, up to taste)
- lemon juice from 1 ripe & juicy lemon
- garlic, 2 cloves, peeled
- extra virgin olive oil, 2-3 tablespoons
- salt, 1 teaspoon
- cumin, 1-2 teaspoons, to taste
- a little bit of water to adjust the consistency
DirectionsIt’s totally okay to just throw ALL the ingredients into the food processor at once, run the thing for two minutes, and then adjust the consistency of the hummus with water. Whipping up the tahini first and then adding the lemon juice does seem to “fluff” the tahini up a little bit, and I keep telling myself that the resulting hummus is a little bit fluffier as a result as well. 🙂
- Put tahini, peeled garlic cloves, cumin, salt into food processor, run for 1 minute
- add the lemon juice, run for 1 minute (this is when the mixture becomes more fluffy & solid)
- in between, scrape stuff from the sides of the food processor 🙂
- add garbanzo beans and olive oil, mix for 1 minute
- check consistency, if the hummus is too stiff add some water (aim for a smooth paste, it’ll get a bit more stiff after a day)
Optionally, add some chili flakes, chopped olives, etc. at the end.
Try this: spread the hummus on toasted bread, nice and thick, and then add sliced apple on top! Yum!