Ingredients
for 6 servings
-
15 oz garbanzo beans, 1 can, drained and rinsed (425 g) -
½ teaspoon salt -
½ teaspoon ground cumin - 1 clove garlic, minced
-
1 tablespoon lemon juice -
1 tablespoon extra virgin olive oil -
¼ teaspoon sesame oil -
¼ cup water (60 mL)
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Preparation
- Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
- Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, and garlic. Turn the processor on to break up the mixture.
- With the food processor running, pour in the lemon juice, olive oil, sesame oil, and water, and let the processor run until the mixture is smooth.
- Serve with your choice of dipping chips or veggies.
- Enjoy!
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Tips
-
Anchi Wang
I made this! Super tasty. I used the goya brand i actually didn’t skin it. I used the whole pea as it is. I put a little more garlic because i like it garlicky and i also add it paprika which gives it a super nice kick. For the water i used the same water that comes in the can, i feel that makes the flavor rich it.
2018-06-27T01:32:33Z Helpful (13) -
johnmkinney
For more thick hummus I skip the part where you skin the chick peas. Also double the garlic for more flavor, and add some crushed red pepper and parsley on top.
2018-09-05T14:46:36Z Helpful (6) -
rotalptraum
I used the same recipe but used black beans instead, use no salt or add to taste.
2018-09-14T16:34:26Z Helpful (4) -
Teala Sadler
Added extra garlic, extra lemon juice, and extra sesame oil. Topped with sesame seeds and olive oil. Didn’t peel because I don’t mind the texture, turned out great!
2018-07-12T19:11:42Z Helpful (3)
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