I first tasted hummus at a Middle Eastern restaurant in Minneapolis called Jerusalem's
several decades ago. It was delightful; all buttery and lemony. So I decided it would be a good thing to have at home. I tried several versions of store bought hummus including a local variety made by Holy Land
in northeast Minneapolis. It is quite good, but none of them really seemed to be the right flavor for me. Perhaps it is the Scandinavian boy from the prairie who grew up on blandness? Not! I think it really is that I wanted something smooth with a little tang that could be spread on bread as a sandwich or used as a dip for chips or pita. Something versatile and yummy. So, for years I made batches of hummus. Unfortunately, my kids really don't like hummus, so I've had to eat a lot of it on my quest for perfection. Today, I got it and I'm going to share it with you: My Perfect Hummus!
- 1/4 cup tahini
- 1 large lemon juiced (little less than 1/4 cup)
- 1 15 oz can drained garbanzo beans
- 1 clove garlic
- 2 T olive oil
- Put the tahini and lemon juice in a food processor and turn on for at 1-2 minutes until very smooth. You may need to scrape down the sides of the work bowl at the half way point.
- Add the drained garbanzo beans and the finely diced or crushed garlic. Blend another 1-2 minutes until smooth.
- While the food processor is on, slowly drizzling the olive oil into the mixture.
- Spoon out and garnish with a bit of olive oil and paprika. (Cumin and other spices can be added at the end if you wish.)
1 Tablespoon = 25 calories.
The two secrets to this hummus are:
- The initial tahini lemon juice mixture.
- The blending order of the ingredients. We are treating it like we are making mayonnaise or a dressing by emulsifying the olive oil slowly at the end into the acidic mixture.
Try it on our Honey Wheat Bread toasted
. You will love it!