Making Homemade Hummus

Here's a popular Mediterranean dip that is made with garbanzo beans (chick peas) that is a perfect summer appetizer and goes beautifully with grilled meats and vegetables.

2 cans (15oz) garbanzo beans (chick peas) - reserve liquid and a few whole beans
4 cloves garlic
1/2 cup tahini (ground sesame)
1/4 cup lemon juice (fresh is best)
1/4 - 1/2 cup olive oil
1 tsp cumin
salt to taste (start with 1/2 tsp)
3-6 TBSP reserved bean liquid

I feel the best tool for making hummus is a food processor. This is what I have always used, so the recipe reflects that equipment.

In the work bowl of the food processor, add tahini, lemon juice, 1/4 cup olive oil and lemon juice. Combine.

Add garlic, salt, and cumin. Pulse to combine. Add first can of drained chick peas and process. Add second can and process one or two minutes.

It will be very thick. This is where you thin the hummus out to a consistency you like. Start with adding three tablespoons of the bean liquid. Feel free to add up to another three if you want to keep thinning it out. I also like to add a little extra olive oil, so you may want to add up to 1/4 cup at this stage.

Hummus will be warm when you remove it from the work bowl. Place it in shallow dish and use reserved whole beans to garnish top, and add fresh parsley or paprika for a nice presentation. Refrigerate. Take it out of the refrigerator 15 minutes before serving.

Serve with pita bread or pita chips, fresh vegetables.
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