This is my Hummus recipe that I’ve kinda tweaked for people wanting to do it but don’t have alot of time and exotic ingredients. This is a great snack. Usually, it’s sold at Greek restaurants with a pita bread, but it also tastes great with a tortilla for a light snack.
Quick and Easy Hummus
- 2 15-oz cans of Garbanzo beans (chickpeas), drained and rinsed
- 4 garlic cloves, pre-minced and mashed unless you have a food processor.
- 1/3 cup freshly squeezed lemon juice (Real Lemon is fine)
- 1/4 cup olive oil (Can use regular vegetable oil or canola oil if it’s all you have)
- 2 teaspoon of salt (or more according to taste)
- half teaspoon of pepper (or more according to taste)
- 2 teaspoon of sesame seed oil (Optional)
If you’re using a food processor, you can throw the garlic cloves in with your first handful of garbanzo beans. This helps the food processor whip the garlic better.
This recipe works better if you have a food processor, but it’s NOT necessary. The main task with hummus is getting the beans from a solid state, to a mushy state. You can accomplish this any way you’d like. You can use a food processor, mortar and pestal, potato masher, A spoon against the side of a bowl. You might want a mixer to mix all the ingredients near the last part though.
After getting your Garbanzo beans mashed or processed til it’s smooth, mix in the rest of the ingredients: minced garlic, lemon juice, oil, sesame seed oil. Mix it all together until it’s nice and smooth. If you want it a little thinner, you can add more lemon juice or even water (very little). You can mix it with a hand mixer.
After it’s nice and smooth, season to taste with salt and pepper.
Feather’s Commentary: JP’s hummus is always perfecto!!! I’m serious, his flavors are always spot on! We always make a large tub, because we love this stuff. It goes good with warm flat bread, and even warm tortillas!