GET. IN. MY BELLY. A few notes on this recipe — After visiting Israel, I’m pretty discerning with the hummus I eat, and more than not, store bought ones disappoint. When in Israel, I asked a chef how I could make my hummus as fluffy and creamy — and there were two secrets: over cooked banzos and ice water. The longer you boil them, the fluffier the hummus will be! At minimum, boil them for 30 minutes, but at best, 60 minutes!! This hummus is great to have in the fridge as it not only serves as a dip, but a base for a bowl, a spread on toast, and mixes really well with hot sauce to repurpose. Whenever I serve this, I add a drizzle of extra virgin olive oil, and a sprinkle of Maldon Sea Salt. This yields ALOT, so get creative.
MAKE ME:
Place rinsed garbanzo beans in a pot and add one can of water. Bring to a boil. 30-60+ mins. Skins should be falling off!
In a blender or food processor pulse together lemon juice, garlic cloves and salt.
Mix in tahini, cumin, dash paprika and dash cayenne to form a thick paste.
Keep blender running and slowly add in 1.5 cups ice water until texture is smooth and creamy.
Add in banzos and blend until smooth. ~2-3 minutes. Add more water as needed.
Taste for salt, eat warm or refrigerate it, but don’t forget to drizzle evoo or an additional squeeze of lemon juice.
INGREDIENTS:
2 cans of banzos, rinsed
1 can water
1 cup tahini
Juice of 3 lemons
2 garlic cloves
1.5 cup ice water
Spices:
5 tsp cumin
1/4 tsp salt & more to taste
Dash paprika
Dash cayenne
