Restaurant-style Hummus Recipe

Have you ever ordered hummus at a "healthy" or "natural" restaurant and it came to the table as chunky, dry, mashed-up garbanzo beans?  What a disappointment!  This recipe will give you home-made hummus that's closer to what you would find in a Lebanese restaurant - creamy and smooth.

Thanks to for the recipe that inspired this post!

With the aid of a food processor, this recipe is really easy.  The trick is to add back plenty of the delicious liquid from the garbanzo beans.

First, open and drain, reserving the liquid:

a 15-oz can of garbanzo beans, aka chick peas

Put the garbanzo beans in the food processor along with:

About 1/4 of the reserved liquid, plus more as needed
3 Tablespoons tahini
3 Tablespoons extra-virgin olive oil
1 clove garlic
juice from 1/2 lemon (only use fresh lemon)
1 tsp salt
Black pepper to taste

Blend the ingredients together for about 5 minutes, scraping down the sides of the bowl occasionally.  If the mixture is balling up it needs a lot more of the reserved liquid.  The mixture should look smooth and creamy like a thick yogurt.

After blending until very smooth for 5 minutes, taste the hummus and adjust ingredients as needed.  Remove to a bowl.  Serve room temperature or chilled.  You can serve it plain or top with any of the following:

Olive oil
Parsley garnish
Pine Nuts

Serve with pita wedges, crackers or chips of choice, or my favorite, Gluten-free Naan.  I've never been a fan of pitas so I have never developed a recipe for them.  Naan is much tastier!

Hummus saves well in the fridge for several days.  I don't know how long because mine never lasts more than four days!


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