1 can of chickpeas/Garbanzo beans drained (keep the liquid in a measuring cup, we’ll use it later)
2 spoonfuls of Tahini
a quarter of an onion
as much garlic as you can stand (I used 4-6 cloves)
Cumin (quite a bit, perhaps several tbs, I just shake it in until I’m happy and then shake in a bit more)
Cholula (about 1/2 teaspoon?)
Pepper
Paprika
Chili Powder
Olive Oil
I think those are all of the ingredients. It varies, so feel free to experiment.
1. Dump the beans, tahini, garlic, onions, cumin, cholula, pepper, and enough olive oil to moisten everything into a food processor or blender.
Blend
2. You’ll now notice that you don’t have enough liquid. Start adding the chickpea juice a bit at a time, blending as you go, until you get the desired consistency. I like a medium liquidity, but some people like thicker or thinner hummus. Now is also a good time to add other flavors like olives, roasted red peppers, or anything else. You can also add these items later if you want them to be a bit chunky vs chopped up really tiny.
3. Taste it. Is it everything you’ve dreamed of? No? Add more cumin.
4. Once you have the flavor just right, dump it into a bowl. Pour more olive oil over the top and sprinkle with chili powder and paprika.
Serve with chips or flat bread (I buy mine at the Dekalb Farmer’s Market)
5. Bask in the glory of your culinary genius while everyone showers you with praise. Be sure to make it sound like a much bigger ordeal than 10 minutes of food processing time.
Happy Hummusing!
