I’ve had a few requests recently for my hummus recipe. An old boyfriend, for some reason, thinks it tastes like baloney, though I have no idea what he’s talking about and can assure you it’s fully vegan. Apologies to people who work with exact measurements; my recipe is going to have some estimates. Try it, tweak it, refine it.
1 large can garbanzo beans, drained
2-3 cloves of garlic
1-2 tablespoons tahini
1 tablespoon lemon juice
1/4-1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon paprika
grapeseed, sesame, or olive oil
a little bit of water to help emulsify, if necessary
Throw the garlic in your food processor first, chop it a bit, then add garbanzo beans. Process. Add tahini, lemon juice, and spices, process more. Now, you’ll note there’s no quantity on the oil added. You’re going to add this gradually as you process it until you get to the consistency you desire — less oil if you’re using it for sandwiches, more if it’s going to be for chips or veggie dip. You can also adjust the amount of tahini, as more will make it smoother. Let it sit for about an hour, then check the salt and garlic levels before serving, as these flavors will really “bloom” as it settles. Devour your delicious protein source!