The Cowgirl Gourmet adapted this recipe from the Smitten Kitchen
I don't think I have ever met anyone who didn't like hummus. The simplicity of blended garbanzo beans with tahini, garlic, lemon juice and salt makes for a velvety smooth and perfectly balanced dip or spread. Hummus makes an incredible vegetarian sandwich or can be a hearty dip for pita crisps, crackers and raw vegetables. By keeping a can of garbanzo beans in the pantry, you can make homemade hummus in less than 5 minutes and know you have something healthy to snack on.
The difference between this recipe and that of the amazing Deb of smitten kitchen is that I don't call for shelling the beans, which I find to be an unnecessary, tedious task. Particularly since it is still velvety smooth without the laborious effort.
1 can garbanzo beans, approximately 15 ounces, drained and liquid reserved
1/2 cup organic tahini
2 cloves garlic, peeled and root end removed
1 lemon, juiced
3/4 teaspoon kosher or sea salt
Approximately 1/4 cup of the reserved garbanzo bean liquid (also known as aquafaba)
Optional: drizzle with really good olive oil and a sprinkle of paprika, for garnish
Using a food processor or high speed blender, add all of the ingredients. Puree or blend until smooth. Taste, adjusting seasoning if desired.
Place hummus in a container and refrigerate--or eat immediately.
When ready to serve, drizzle hummus with some really good olive oil and sprinkle with paprika for a dash of color.
Serve with crackers, pita crisps and/or lots of raw vegetables.
Refrigerate any leftovers for future snack attacks and repeat often.