Hummus with No Tahini Recipe
Makes about 2 cups. Can be multiplied. In multiples. Of numbers.
- 1 can chickpeas/garbanzo beans you can soak and cook dried beans, use the method here
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- juice from ½ lemon
- ½ teaspoon salt plus more to taste
- handful of chopped fresh parsley
- paprika to taste optional
- Drain bean juice from garbanzo beans. Just the idea of bean juice is gross enough, but now I've had to type it out. Twice. Gross.
- Process garlic clove in a food processor until it looks finely chopped. It seems weird to waste all that small electrical appliance energy on a single clove of garlic when you could chop it more finely by hand, but you have to use the food processor eventually, and besides, you won't lose any garlic essence during transfer from cutting board via knife.
- Add the can of garbanzo beans to the garlic clove in the food processor, sans bean juice (that's also sans can for any of the noobs in the back row) along with olive oil, lemon juice, and salt.
- Process until the garbanzo beans are pureed to the consistency you want. For a smoother consistency, puree longer, and add (a little at a time) more lemon juice and/or olive oil. But be careful: oil is oil.
- Add parsley at the end and pulse until parsley is just chopped, salt (if necessary) and paprika to taste.
- Garnish with a drizzle of oilve oil, additional paprika, and serve with toasted pita wedges or chips (my choice).