Store bought hummus has always tasted awful to me and when I tried to make hummus years ago, it didn’t turn out. Last year when I was in Italy, my sister shared the recipe she makes by hand. And when I say by hand, she doesn’t have a food processor yet! It was nearly perfect! We even ate it for breakfast on melba toast. I still wasn’t quite ready to make my own hummus without additional research, however.
There is a wonderful family owned Mediterranean restaurant near our home that has delicious hummus. I asked them how they made it and they gave me some wonderful tips. After making a couple stops at the restaurant to just purchase a side of hummus to take home, I finally, buckled down and got serious about making my own. So, I bought the ingredients and with a couple attempts, finally made what my husband calls ‘the best hummus ever!’ He will eat this entire recipe in two days. So here it is! I hope you enjoy it as much as we do.
- 1 – 15 oz can of Chickpeas (garbanzo beans)
- 4 Cloves of Garlic
- ½ Cup Tahini Paste
- 8 Drops of Valentina Hot Sauce
- 4 Drops of Tabasco Sauce
- 1 Tablespoon of Lemon Juice (the juice from 1 lemon)
- ½ teaspoon of Sea Salt
- 1 teaspoon of Black Pepper
- 1 Tablespoon of Extra Virgin Olive Oil
- Drain the can of chickpeas (garbanzo beans), RESERVING THE LIQUID!
- In a food processor, mince the peeled garlic
- Add the chickpeas (garbanzo beans), tahini, lemon juice, hot sauces, salt and pepper.
- Pulse to combine ingredients and scrape the sides to incorporate everything
- Turn the food processor on and blend while slowly drizzling in the reserved chickpea (garbanzo beans) liquid until the mixture is smooth and the desired consistency. Less liquid will make a chunkier hummus and more liquid will make a smoother hummus. You will not need all of the reserved liquid.
- Put in a serving bowl or storage container.
- Drizzle extra virgin olive oil and sprinkle with paprika.