Although it didn't photograph well, this hummus was a hit at our house. This was my first time making hummus from scratch. Rather than a recipe, I used a list of recommended ingredients and guessed at the amounts. I came close; only twice did I have to go back in and increase an ingredient. Don't be shy with the lemon juice or garlic. To me, those flavors are what hummus is all about.
It's not as smooth as some hummus, but I think I like that about it. Shane isn't what you'd call a big hummus fan, but he's already asked me to make this again.
3 cups cooked garbanzo beans*
1 Tablespoon minced fresh garlic
1/4 cup diced onion
2 Tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
1/4 cup tahini (sesame paste -- available in health food and ethnic stores)
1 teaspoon ground cumin
2 teaspoons garlic pepper seasoning
Paprika for garnish
*While I don't usually bother soaking dry beans overnight, I do find it helps to soak garbanzos. I used a cup of dry garbanzos, soaked them overnight, and after cooking, ended up with about 3 cups of beans. You could also use drained and rinsed canned garbanzos.
Place all ingredients in a food processor and process until smooth and well-blended.
Spoon into serving bowl. Drizzle with more olive oil (I did not) and/or sprinkle with paprika for garish. Serve with warm soft pitas or pita chips.
Makes 3-1/2 to 4 cups of hummus.