CLASSIC HUMMUS

This recipe, like most, is not going to suit everyone's taste as written. But it is a good basic recipe and a good place to start. Remember that you can always add more of one ingredient, but "removing" means adding more of every other ingredient.

 My thoughts:

 1. notice the recipe starts with 2 cups of beans, not 2 cans (garbanzo beans are also called: chick peas or ceci beans

 2. drain and retain all the bean juice as you will want to add it later to get the texture to your liking (water will also work)

 3. tahini can vary in intensity, I recommend starting with about 3 TBSP and working up or down from there (Tahini can be identified by its bitter taste)

 4. start with 1 OZ of lemon juice and work up if you like your hummus more sour

 5. it’s always best to add salt towards the end because some beans have salt in the juice

 6. garlic- what can I say about garlic- some people will say 1 clove, some people will say 12 cloves (I use 3-4 depending on size)

 7. olive oil is traditionally served on top, I blend 1TBSP in and pour more on top- olive oil is a "good oil" so don't worry about adding it

 8. paprika is traditional on top but won't add much heat, if you want some kick, blend in cayenne, jalapeños, or crushed red pepper (I use 1 tsp crushed red pepper flakes)

 9. I consider cumin a necessity (start with 1/4 tsp and work up from there, I like 1 tsp)

 10. have fun- try adding roasted garlic, chives, scallions, roasted red peppers, olives, sun-dried tomatoes, or feta cheese

INGREDIENTS:

• 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
• 2 small cloves garlic, peeled and smashed
• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1-2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 cup ice water, or more if needed
• optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto

DIRECTIONS:

1. Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.
2. Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.

Source of CLASSIC HUMMUS Recipe @gimmesomeoven.com, 

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