Whether plain or with additional ingredients, I like my hummus with robust flavors and thick texture. Nothing worse than runny, bland hummus. Am I right?
You can eat it with crackers or on toast with olive oil drizzled on top. I think it is delicious no matter how you serve it. Sometimes I have it on warm brown rice topped with chives and some sesame oil.
Sesame provides you with calcium (for those lactose intolerant it is a great source) and the garbanzos (or chick peas) are full of plant protein.
Once you are familiar with the basic recipe you can experiment. Hummus is delicious with roasted peppers, artichoke hearts, olives, basil or roasted garlic in it. It is so versatile. My personal favorite variation is the one with Kalamata olives.
As always, your hummus will be all the better if you use quality ingredients: Spanish extra virgin olive oil is a must. Choose organic whenever feasible. Your body and your planet will thank you.
2 cups canned or boiled garbanzos
1 lemon (juice + 1/2 tsp grated peel)
2 large garlic cloves
1/4 tsp black pepper
1/2 tsp sea salt (I used Himalayan Pink)
1/8 cup olive oil
1/8 cup toasted sesame tahini
1/4 tsp Spanish smoked pimenton (paprika) as garnish
water as needed for desired texture
Place garbanzos, garlic, lemon juice, lemon peel, olive oil and tahini in the blender. Start the blender as you drizzle water on the mixture. Salt and pepper to taste. Blend again until smooth. Place in a bowl. Make a slight indentation with the back of a spoon in the center and fill with olive oil. Sprinkle pimenton on top. If you have any of the hummus left over, store it in an air tight container. It will last for a couple of days.