Make Hummus
I have a small “handy chopper” which is barely big enough. You can use a food processor or a “magic bullet”. Update: I received this Hamilton Beach chopper as a gift and it’s nice to have the extra space.
Lets start by draining the garbanzo beans, but save the liquid. I normally do a 1/2 of the can since my handy chopper is a little small. Now add the 3 tablespoons of lemon juice, 2 tablespoons of tahini, 1 tablespoon of garlic and 1 teaspoon of salt.
Now start adding the rest of the garbanzo beans in and liquid as needed to make is smooth. I like mine a little chunky and stiff but you might like it a little thinner.
Find a nice bowl, preferably one with a lid and scoop your hummus into it.
Now for the finishing touches. I like to put about a tablespoon of crushed garlic in the middle, sprinkle some paprika on top and drizzle about 2 tablespoons of olive oil. I like being able to pickup up a little bit more garlic when I want it and the olive oil not only adds flavor but keeps the top from drying out when it is sitting out.
The flavors do tend to mix and get more pronounced so if you can make this a day ahead of time I do recommend it. Store unused in the fridge, it’s good for a week.
Time to find the chips and enjoy!
Absolutely amazing! I didn’t have paprika so I topped it with “everything but the bagel” spice. Really yummy!
Looks like I’ll be adding garbanzo beans to the grocery list! I love hummus as a nighttime snack with pita bread. The wife doesn’t, which only means I get more play with the ingredients!