Creamy, Smooth and Delicious Hummus

I’ve played around with a lot of hummus recipes over the years and this recipe is by far my favorite.  I love the recipe because it does not call for olive oil, a large amount of tahini paste is used instead.  Lemon juice and a little water is used to thin it out.  This recipe is from the Jerusalem cookbook, by Ottolenghi and Tamimi.  I use 2 drained and rinsed 10 oz cans of garbanzo beans and they work just fine for the days when I want to make hummus but have not planned ahead for the overnight soak of dry beans, but some day I will try cooking the beans myself.

Ingredients for cooking the beans if not using canned beans:

2 10 oz cans of garbanzo beans rinsed and drained well

OR

1 1/4 cup dried chick peas

1 tsp baking soda

6 1/2 cups water

Instructions for cooking the beans:

In a large bowl soak beans overnight with twice the amount of water as there are beans.  Drain.  Add beans to medium sized sauce pan with baking soda.  Cook for 3 minutes.  Add the 6 1/2 cups of water and bring to boil.  Cook for 20-40 minutes or until beans are tender, skimming and removing foam during the process.  Drain.

Method, Ingredients and Recipe for Hummus:

Place approximately 3 1/2  to 4 cups cooked, drained beans in a food processor and process until you have a paste.  With the machine running add:

1 cup light tahini paste or regular tahini paste

4 Tbls freshly squeezed lemon juice, I like a little more

4 cloves of garlic, I like a little less (2 cloves)

6 1/2 Tbls water.

Let the food processor run for about 5 minutes till you have a creamy, smooth silky textured hummus.  If you want the hummus more tart or thinned out add a little more lemon juice or water.  Add salt to taste.  Garnish with a drizzle of olive oil, toasted pine nuts, and paprika if desired.  A friend of mine adds just a pinch of cumin to her hummus while blending, the flavor is fantastic!

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