Lemon Hummus

I never intended to like hummus. I have a long-standing distain for Garbanzo beans (a.k.a. chick peas – never trust a bean with an alias.) And I’ll admit, I cringe when I see a salad with these guys perched on top. Blech.

But hummus, when made the way I like it, really lemony with a little garlic and salt, well, that’s another story altogether. I have my Lebanese sister-in-law to thank for showing me that garbanzos can be quite yummy when done up right. So without further ado, here’s my take on a simple, yummy hummus.

Ingredients

• 1 (16 oz.) can Garbanzo Beans
• 1 (heaping) tbsp tahini
• 1 clove garlic, crushed
• 1/4 tsp sea salt
• 1/4 cup lemon juice (bottled or fresh)
• 1 tbsp olive oil

Directions:

Drain 1 can of garbanzo beans and reserve 1/4 cup of the liquid from the can. Set liquid aside and place beans in a food processor. Add tahini, garlic (I use a garlic press,) salt and lemon juice and process until smooth. Scrape down sides, replace lid and process again, adding the reserved juice from the can through the “emulsifier drizzle hole-thingy” in the food processor lid (is there a technical term for that? LOL) until the hummus is smooth but not runny (you may not need all the liquid.)

Serve immediately with a little olive oil on top, or keep in the fridge for up to a week.

Notes:

I don’t use olive oil in the actual mixture itself, but you certainly can if you prefer. Just drizzle a tablespoon or two in with your reserved juice from the can.

While I normally try to use fresh squeezed lemon juice in recipes, I actually prefer the taste of bottled for this recipe – I think it has something to do with the acidity of the bottled lemon juice. Try it both ways and see what your taste buds prefer. There are bottled juices available with no preservatives added, if you decide to go that route.

I always wipe down my tahini jar rim and lid before putting it back in the fridge. Otherwise it gets all crusty and gross. Just a friendly tip from Miss Fussy Pants. 🙂