I have been eating hummus ever since I was born. My family eats it with everything from chicken to beef to lamb to eggplant, really everything. My personal favorite way of eating hummus is spreading it onto a fresh, soft loaf of pita bread, layering a few slices of cucumber and tomatoes, topping it with some mint leaves, and rolling that all up into a beautiful sandwich. It’s absolute pure bliss! This recipe is the classic Lebanese way of making hummus. It has enough garlic and lemon to where you know they’re present, but you won’t have to go into full “need to brush my teeth right now” mode. So, from my family to yours, I hope that you make this recipe and enjoy the superior flavors of homemade classic hummus. (Want to try something not so classic? Check out my Pumpkin Hummus recipe. Yes, I did put pumpkin with hummus and it's phenomenal!)
- 4 cloves garlic
- 1 teaspoon salt
- 2 cans (15 oz. each) garbanzo beans, drained
- 1/2 cup tahini
- Juice of 2 lemons (about 1/3 cup)
- 2 tablespoons water
- 1/2 teaspoon cumin (optional)
- In a food processor or blender, pulse garlic and salt until minced finely.
- Then, add garbanzo beans, lemon juice, tahini, water, and cumin (if using) and blend until smooth.
- Serve topped with olive oil, paprika, and some mint leaves.