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This hummus recipe is engrained in my memory. I can spout off the ingredients and make it in my sleep. When I pick up the ingredients at N&J Global Market, I load up so I have plenty on hand at all times. You never know when you or a friend might need a batch of hummus. The pita at N&J is the best, and the fried pita chips are even better. I serve it mostly with pita chips and fresh veggies. This hummus recipe feeds many, and disappears pretty quickly. It also lasts for a couple of weeks in the fridge, if stored properly.
- 2 cans garbanzo beans, Tazah brand preferred
- 1 cup tahini, in quart container, if possible
- 2/3 cup bottled lemon juice, Italian Volcano brand preferred
- 2 – 3 cloves garlic
- 1 teaspoon salt
- Olive oil for drizzling
- Toasted pine nuts for garnish
Method
In a bowl, microwave garbanzo beans and bean liquid for one minute. Pour beans and liquid – minus ¼ cup of liquid – into blender or food processor. Add remaining ingredients and process until smooth. If hummus is too thick, add ¼ cup reserved liquid and reprocess; if not, discard. Serve with olive oil drizzled on top and toasted pine nuts alongside pita chips, pita bread and/or veggies.
