Classic Creamy Hummus
I fell in love with the flavor of this thinner, lemony hummus in college. The favorite lunch spot of everyone I knew was a café that served just this sort of hummus. I spent years trying to recreate it and finally discovered that the secret was to add enough lemon juice, tahini, and olive oil so that the end result would be unusually creamy and light tasting. If possible, refrigerate this for several hours (or overnight) before serving. This will give the raw garlic a chance to mellow and allow the flavors to become happily married.
Recipe adapted from my first cookbook, Radiant Health Inner Wealth
15 oz. Can (1½ cups) garbanzo beans (reserve 2 tablespoons of the liquid)*
2-3 medium cloves garlic, peeled
¼ cup raw tahini (sesame paste)
¼ cup plus 2 tablespoons fresh lemon juice
1 teaspoon sea salt (or less if you prefer)
¼ cup olive oil (regular or extra-virgin)*
Drain the chickpeas, reserving the liquid. Rinse the chickpeas well and add (along with the 2 tablespoons liquid) to a food processor or blender.
Add all of the remaining ingredients and blend until velvety smooth and creamy. Refrigerate in an airtight container for up to ten days. For best results, allow to warm to room temperature before serving.
Makes about 2 cups of hummus
NOTE: This recipe is “Blue” according to the health guidelines in my cookbooks and coaching programs.
*For a lower fat hummus, use some or all of the bean liquid instead of the oil.
VARIATION (pictured):
Sprinkle the top of the hummus with chickpeas, a sprinkle of chopped parsley, a drizzle of olive oil, and some za’atar.
Za’atar is a tangy, unique, and delightful combination of sumac, thyme, and spices, and can be found in many health food stores (or online). It’s absolutely delicious and can also be added to the Ful Medames (which incidentally go wonderfully with this hummus)!
