Favorite Hummus

Smitten Kitchen’s proportions are my favorite, but I generally add more lemon. And I can’t seem to NOT skin the chickpeas anymore. It really does make a difference.

  • 15 oz. can garbanzo beans (1 3/4 cups cooked, drained chickpeas (or 2/3 C. dried)
  • 1/2 C. tahini paste (Once Again brand is my current favorite. Made from dry roasted sesame seeds!)
  • 2 T. fresh lemon juice, or more to taste. (I often  use a whole lemon, unless it’s particularly big or extra juicy, then half.)
  • 1 clove garlic, roughly chopped
  • 3/4 t. table salt, or more to taste
  • ~1/4 cup water or reserved chickpea cooking water
  1. Peel chickpeas.
  2. In food processor, blend chickpeas until powdery clumps form.
  3. Add tahini, lemon, garlic, salt. Blend to a thick puree.
  4. Drizzle water while machine is running, until desired consistency.
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