Homemade hummus is one of those things that just tastes so much better to me than the store-bought version. I think it's because the manufacturers of store-bought hummus just don't understand the minimum acceptable garlic requirement. I want to notice the garlic in my hummus. I want to feel awkward about my garlic breath after I have eaten my hummus. I want to know the next day that I ate garlic the day before due to a full-on garlic hangover. I love garlic.
This hummus recipe is a culmination of about eight different hummus recipes that I have used over the years. And, I know that I should use dried beans and reconstitute rather than using canned beans, but canned have always tasted great to me (and they are way easier and less time-consuming to use).
I have toiled over how to get creamy and smooth hummus, and have determined that the secret is to puree half of the chickpeas before adding the rest of the ingredients with the second half of the chickpeas.
You can whip this batch of hummus together in less than five minutes, and be dunking carrot sticks and pita bread into it in no time.
Classic Creamy Hummus
1 - 19 oz. can chickpeas, well drained but with 3 tbsp. liquid reserved
3 tbsp. liquid from can of chickpeas
3 cloves garlic, minced (or 2 if you like less garlicky-ness)
1 1/2 tbsp. lemon juice
1 1/2 tbsp. olive oil
1 tbsp. tahini
1/2 tsp. salt
Pour half of the drained can of chickpeas into a food processor, and puree for 15 seconds. Mixture will still be a little bit chunky. Put the remaining half of the can of chickpeas into the food processor, along with the reserved liquid from the can of chickpeas, garlic, lemon juice, olive oil, tahini, and salt. Puree until smooth. Chill (for at least two hours if you have the time). Enjoy!
The Hubby's Review: Mmm...is this healthy?
Recipe Source: My own brain!