Ingredients (use vegan versions):
1 can garbanzo beans (not the 50% less salt type)
4-5 tablespoon tahini (not the “raw” type, yuk)
2 lemons (juice)
1 med. clove garlic
1/2 teaspoon salt
*1/4 cup juice garbanzo beans (save from can)
Directions:
garnish: 12 beans, cumin, paprika, 3 Tbs. olive oil
*optional
This is how my dad makes hummus. I have yet to taste a better recipe.
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Rinse off the beans really well.
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Put ingredients in a blender in the above order.
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Add water so that it comes up to the top of the ingredients.
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Blend until creamy
To serve, pour hummus onto a plate, then gently shake the plate to level the hummus. Using cumin and paprika, my dad likes to make a design that divides the plate into eight equal parts (for example, thinking of the plate like a clock: 12-6 and 3-9 cumin, 1:30-7:30 and 4:30-10:30 paprika). Then he places 4 beans in the center and the rest around the rim in pairs. Pour the olive oil on and it’s ready to serve.
Serve with sourdough (vegan and not sweet) french bread instead of pita.