One of my dear foodie friends is of Lebanese descent…and this is her famous family recipe for hummus. No funky additives like roasted peppers, avocado or cayenne…just the simple taste of garbanzos, garlic, and lemon. Salt, garlic and lemon juice can be adjusted to your taste…I tend to add more salt and less lemon. I use hummus as a sandwich spread layered with avocado and a sprinkle of sea salt…but it’s also lovely in endive leaves with a sprinkle of paprika for an easy appetizer or served traditionally with pita wedges. You can garnish with a swirl of olive oil and some toasted pine nuts.
2-3 cloves of garlic mashed/minced with 1 teaspoon of salt
Two 14 ounce cans of chickpeas* (garbanzos), drained
5-6 tablespoons tahini (stir well in jar before measuring)
Juice of 2-3 lemons
Put chickpeas, mashed garlic, tahini and lemon juice in food processor. Process till smooth, adding water to thin to desired consistency. *If you want extremely smooth hummus, remove chick pea skins.