Hummus is one of those essential condiments in life that is so painfully easy to make every time you reach for a prepackaged store brand, a Yiayia (grandma) should pop out and clock you upside the head. I don’t even give a crap if you used canned beans. Just try your best not to buy this ridiculously easy-to-make dip. I finally got off my lazy butt to make this as a healthier alternative to store bought chips and salsa at the barbecue my family was throwing for my 30th birthday. I made this decision the morning of the barbecue in fact. See? No strenuous prep-planning needed.
This recipe is inspired by the best hummus I’ve ever eaten, made by a friend of a friend for Game Night many moons ago.
1 can. of drained garbanzo beans/chickpeas – reserve liquid
1/3rd cup tahini
1/4 cup extra virgin olive oil
6 garlic cloves, peeled
Pinch of Kosher salt
1 tablespoon of smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
Juice of 1 lemon
Fresh Italian parsley for garnish
Put everything except the parsley in a food processor and begin to process.
Add a small amount of the reserved liquid as needed to produce a smooth puree
Add more paprika if you’re so inclined (as I was – about an additional tsp)
After scooping into your serving dish, drizzle some olive oil, sprinkle some more smoked paprika and garnish with parsley.
Serve with vegetables
If someone can’t take the heat, add some more tahini and lemon.