This is another recipe I got from my Arab Table Cookbook, which not only has fantastic, authentic (from what I can tell) middle eastern recipes, but amazing pictures as well.

I use to be quite the hummus connoisseur, going through most of the national brands before I finally got fed up with it. Too much of a good thing, especially if you have it everyday for lunch. 

But this recipe, which I first tried back in February, has drawn me back into the dish. It’s a simple recipe, without any bells and whistles, and I kind of like that. My vegan friend Jim has also given it his seal of approval, saying it was one of the best he’s tried (which I take as a huge compliment!)

Some Notes:

  • It’s heavy on the tahini, which makes it thicker than most, but feel free to cut it in half if you don’t like that nutty flavor. 
  • I’ve found while the first day is fine, you might need to add some olive oil in as the week goes by to keep its ‘sour cream’ like consistency.  
  • A Food Processor makes this recipe SO MUCH EASIER. I wouldn’t recommend making it without it (although I did get it to work once with my emulsion blender)
  • For those who like bells and whistles, consider adding roasted garlic, roasted red peppers, or pine nuts to the mixture.

2 15 oz. cans garbanzo beans
2-4 cloves garlic, mashed
1/2 t. salt, plus more to taste
1/2 c. tahini (or less)
1/2 c. fresh lemon juice
Extra virgin Olive Oil (for drizzling on top)
1/2 t. smoked paprika

  1. Drain all the water out of the garbanzo beans and rinse in cold water THREE times. Place them in water, covered by 1 inch of water, and bring to a boil. Reduce heat and simmer for 2 minutes. Reserve 1 cup of liquid, then drain and set aside.
  2. Place garlic and salt in the food process and pulse three times. Add chickpeas, tahini, lemon juice, and pulse until the mixture is thick and creamy. Scrape down the sides of the bowl, then process for 5 minutes, or until it has the consistency of sour cream. Add the cooking liquid in tablespoon quantities as needed (2-6 T.).  Season with paprika/salt/lemon juice as needed.
  3. When you serve the hummus, create a bowl with a center indentation where you can add olive oil, garlic, pine nuts, or other garnishes.