Ultimate Hummus Recipes

Steps:

• Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

Steps:

• Soak chickpeas overnight in a quart of water. Drain, then combine in a large stockpot with baking soda and a quart of clean water.
• Bring to a boil and simmer gently about an hour, until beans are tender.
• Drain, reserving 1/4 cup of the bean cooking water, and cool.
• Combine lemon juice and bean cooking water in a bowl and set aside.
• Combine tahini and olive oil, stir together and set aside.
• In the workbowl of a food processor, process chickpeas, garlic, salt, cumin and cayenne until almost fully ground, about 15 seconds. You may need to pause occasionally to scrape down the sides of the bowl.
• With machine running, add lemon-water mixture in a steady stream; scrape down the bowl and process one minute.
• With machine running, add oil-tahini mixture in a steady stream; process about 15 more seconds until the hummus is smooth and creamy.
• Transfer to serving bowl and garnish with minced parsley and drizzled olive oil.
• This will keep in the fridge for about 5 days. Makes about 2 cups.