I’ve found that my friends like this variation of hummus as much as I do. It takes barely 5 minutes to make (including clean-up of my food processor!) and it makes for a high protein, low fat nutritious snack (I use mostly celery stalks or mini shredded wheat squares as an accompaniment).
this is recipe is for a really large batch (twice the side of what you’ll usually find at the grocery store and would probably end up paying $10+ for) which costs me under $3 a batch to make You’ll find the result as good (or better!) than commercial packaged hummus that you would buy at the grocery store!
Drain 1 large can (1 lb 13 oz) Goya Garbanzo beans (reserving liquid!)
Place Garbanzos and 1/2 cup liquid into a food processor
1 tablespoon garlic powder (I use plain “no salt” garlic powder) (if you’ve got the time and inclination, you can use finely diced fresh garlic – I prefer the convenience of the garlic powder)
2-3 tablespoons of Tahini (sesame butter paste)
3-4 tablespoons of lemon juice
1 teaspoon Cumin
Optional: 1-2 teaspoon of Sumac (a middle eastern citrus flavor red-ish color spice)
I process for at least a couple of minutes until mixture is smooth. Depending on your druthers and how thicky and pasty the mixture is and how , you can add more lemon juice or bean liquid to reach a consistency that you’re happy with.
Optional: After packing the resulting hummus into a container, I like to sprinkle some toasted sesame seed on top
I have a long time friend of Armenian heritage who was born and lived in Lebanon prior to his family migrating to the US. He is quite the wonderful cook and to my delight, he uses a similar very basic hummus recipe like this avoiding additions of lots of olive oil or spices.