Ever since I stopped eating dairy, hummus has been my go-to dip for any get-together. I made this hummus for a Super Bowl party and it went over pretty well. There is nothing particularly revolutionary about this recipe, except that I removed the skins from the garbanzo beans before pureeing them. Removing the skins does take some time, but I think it improves the texture a lot. I wear non-latex gloves when I remove the skins because the canning liquid irritates my skin. This is a double batch, but you can easily cut it in half if you aren’t as crazy about hummus as I am (which is very crazy).
2 cans garbanzo beans (chickpeas), some canning liquid reserved.
1/2 cup tahini
Juice of 1 1/2 lemons, or to taste
4 tablespoons extra virgin olive oil, plus more for garnish
2 garlic cloves, peeled (I should have used 3, now that I think about it)
salt & pepper to taste
paprika for garnish (optional)
- Add all the ingredients in a food processor and pulse until well blended
- Add the canning liquid until you reach your desired consistency. I ended up using about 2 ounces.
- Serve in a bowl and garnish with a little move olive oil and paprika, if desired.