Ingredients
Equipment
Method
Instructions:
- Start by placing your rinsed dried garbanzo beans in a large pot and cover them with water. Allow them to soak overnight. This softens the beans and reduces cooking time. The next day, drain the beans and rinse them again.
- In the same pot, add the soaked garbanzo beans and cover them with fresh water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook the beans for about 1-1.5 hours, or until they are tender. If you’re using a pressure cooker, the beans should cook in about 15-20 minutes. Once cooked, reserve about 1 cup of the cooking water and drain the rest.
- If you’re making your own tahini, toast 1 cup of sesame seeds in a dry skillet over medium heat until golden brown. Allow them to cool slightly, then blend in a food processor with 2-3 tablespoons of olive oil until smooth and creamy.
- In your high-speed blender or food processor, combine the cooked garbanzo beans, homemade tahini, olive oil, lemon juice, garlic, cumin (if using), and salt. Blend until the mixture is relatively smooth.
- With the blender running, slowly add in the reserved cooking water, a little at a time, until you reach your desired consistency. You may not need all the water, so keep blending and tasting until it’s just right. Adjust the salt and lemon juice to your liking.
- Transfer the hummus to a serving bowl, create a small well in the center, and drizzle with extra olive oil. Sprinkle with paprika and chopped parsley or cilantro for a fresh touch. Serve with pita, veggies, or your favorite dippers.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a drizzle of sriracha.
- If you’re looking for a lower-fat version, reduce the olive oil or substitute with water.
- To make it a bit more hearty, consider adding roasted red peppers or sun-dried tomatoes while blending.