Ingredients
- 1 clove garlic - (some people prefer 2, but again, it's a matter of taste)
- Juice of 1 and a half lemons (2 or 2.5 lemons if you like it "tangy")
- 1 teaspoon salt
- 2 cans Garbanzo Beans (Chick Peas). I like the organic Publix brand because it doesn't have preservatives and you need some of the canning juice to loosen the hummus if it gets too thick.
- 3/4 cup Tahini (sesame paste)
Preparation
Step 1
Put lemon juice and Tahini in a food processor. Mix until blended well. Add the garlic and salt and continue blending.. Add the Garbanzo beans (drained, but save the liquid) a ¼ can at a time while the processor is spinning. Let each batch blend with the Tahini mixture. It needs to be loose but not watery. If it's too thick add a bit of the liquid one tablespoon at a time while the processor is going until it's smoother. Now here's the trick - you have to balance the liquid, lemon, salt, and Tahini until you get the right consistency and taste. So you can add a bit more of all 4 ingredients to make it just right according to your tastes. However, make sure you add a little bit of each at a time as you try to get the right balance because you don't want to kill the taste of the main ingredient (the garbanzos). This is art not science. Drizzle with EVO oil and enjoy with warm pita bread or Stacy’s chips or whatever you want to dip in it.