Hummus is one of those dips that I LOVE when I eat it at a restaurant, but have HATED it every time I try to make it myself. I don't know what I have been doing wrong for all these years of trying...? Maybe I added too much tahini? Or not enough lemon?
But! My years of failing at the mystery of hummus are over! I found my inspiration over at Smitten Kitchen (of course), made a few adjustments, and came up with a hummus recipe that I really, really like.
Let me add a disclaimer: everyone's taste for hummus is different. Some like TONS of tahini, others like just a hint. Some like it overloaded with garlic, other more subtle. You get the idea. Use this recipe as a guide to your own hummus creation :-)
what you need:
2 15 oz cans of garbanzo beans (a.k.a. "chickpeas"), drained and rinsed
1/3 cup of water
1/4 cup of tahini
1/8 cup of lemon juice
4 cloves of garlic
1 teaspoon kosher salt
2 tablespoons chopped parsley
2 teaspoons olive oil
what to do:
Crush the garlic and salt together until they form a paste and place into the bowl of a food processor or blender
Add the tahini and lemon juice and blend until combined
Add the garbanzo beans and blend, adding the water slowly until a smooth paste has formed; you may need more or less water, depending on the consistency you desire
Spoon contents into a large serving bowl and sprinkle with cayenne and parsley, then drizzle olive oil over the top (NOTE: cayenne pepper is SPICY, only add a mere sprinkle if you lean towards the mild side)
Serve with pita bread, or fresh veggies!