Hummus is a staple in Middle Eastern cuisine—whether you’re slathering it on pita bread, dipping with veggies, or adding it to your charcuterie board, we’ve got an easy recipe for a creamy, smooth dip.
1 can garbanzo beans
1/4 extra virgin olive oil (or less)
1/4 lemon juice (or less) freshly squeezed
1/2 baking soda
Salt, pepper, and cumin to taste
Paprika and sumac to top
Drain the garbanzo beans into a pot, reserving the liquid if desired. Add 1/2 teaspoon baking soda and add enough water to cover the beans. Bring to a boil and simmer until beans begin to burst.
Remove from heat and rinse thoroughly. For a creamier hummus, remove the outer skins entirely.
In a food processor or a blender, add 2 cloves garlic, tahini, lemon juice, water, and garbanzo beans. Add 1/2 of total lemon juice and 1/2 of total olive oil.
Blend on high, adding lemon juice and olive oil as needed to achieve desired consistency.
Season with salt, pepper, and cumin.
Serve with olive oil and a dash of sumac and paprika (if desired).