Yield
About 4.5 cups
Ready In:
10 min
About this Recipe
By: Sarah Cegelski
Adapted from Ina Garten’s hummus recipe, this version is just as simple and makes enough for a crowd. It couldn’t be easier, and it’s my new go-to dinner party dish!
Ingredients
- 8 cloves fresh garlic
- 2 cans garbanzo beans, drained, liquid reservedÂ
- 3/4 c freshly squeezed lemon juice (about 4 lemons)
- 2/3 c tahini (sesame paste)
- 4 tbsp water or liquid from beans
- 3 tsp kosher salt
- Paprika, for garnish
- Good olive oil, for garnish
Turn on the food processor, fitted with the steel blade. Drain the garbanzo beans and reserve a little bit of the liquid from the can. Smash the garlic cloves and toss them in the processor bowl, along with the drained garbanzo beans. Pulse the processor until they are minced. If the tahini has separated, stir well before measuring. Add the lemon juice, tahini, salt, and water or bean liquid, and puree until the hummus is smooth and creamy. Taste, for seasoning, and adjust salt or liquid to your liking.
Serve in a large bowl, with a sprinkling of paprika and/or a generous drizzle of good olive oil. Perfect with pita chips or freshly-cut crudités.
