Cooking garbanzos (chick peas) from dry beans will give you the best flavor in your hummus, as well as control over the tenderness of your beans. However, canned beans may be used in this recipe if they are well-rinsed to remove excess salt. Serve this hummus at a party, for a snack, or with falafels. This hummus will keep for up to a week if tightly sealed and refrigerated.
Makes 2 1/2 cups.
- 3 Tbsp olive oil, divided use
- 2 c cooked garbanzo beans
- 1/2 c water or bean cooking liquid
- 1 serrano pepper, seeded and chopped
- 4 cloves garlic, chopped
- 1/4 c lemon juice
- 1/4 c tahini
- 1 tsp chili powder
- 1/4 tsp cumin seeds
- 1/8 tsp salt
- 1/8 tsp black pepper
- In a blender, place two tablespoons of the olive oil plus the remaining ingredients and process until smooth.
- Pour into a serving bowl and drizzle the remaining olive oil on top.
- Refrigerate at least 4 hours before serving to blend the flavors and set the dip.
- Serve with flat bread, whole grain chips/crackers, or an array of vegetable sticks (celery, carrot, bell pepper, cucumber, zucchini, etc.).