I like hummus occasionally, but am not as much of a hummus fiend like my wife. Years ago, I wanted to make her some hummus, so I dug around for recipes and tried a few and didn’t care for most. I like a balance with the tahini, but not too much. I also like a more pronounced lemon flavor. I decided to work in some other Middle Eastern and Northern African spices to come up with a nice and more interesting flavor. Like more garlic? Go ahead and add. Sumac adds another level of earthy citrus to the family.
- 2 16 ounce cans Goya Garbanzos (or approximately 0.42 pounds dry garbanzo’s, soaked overnight, then cooked)
- ¾ cup water
- ½ cup Olive Oil (Fruitier style)
- ½ cup Tahini
- 2 lemons juiced
- zest of 1 lemon
- 2 Garlic cloves
- ½ tsp salt
- ½ tsp sumac (I get from World Spice or Goodies)
- ½ tsp cumin
- ¼ tsp spearmint (I get from World Spice or Mt Rose Herbs)
- ¼ tsp dry harissa spice blend (I get from World Spice)
- ¼ tsp berbere spice blend (I get from World Spice)
- Drain cans of beans and rinse. Add to processor/blender. (For even smoother hummus, remove the skins from the beans).
- Add ½ cup water, olive oil, lemon juice, lemon zest to processor/blender along with spearmint.
- Blend/process for 2 minutes.
- Add remaining spices, garlic, tahini and remaining water.
- Blend/process for 5 minutes.
- Mixture should be very smooth. Mixture should be on the thinner side instead of thicker. Add additional olive oil (or water) to thin mixture as needed.
- Refrigerate hummus for at least an hour to meld the flavors. The mixture will thicken some during this time.
- To serve, spread on a plate, drizzle a high quality fruity olive oil over the hummus. Garnish with a liberal sprinkle of sumac.
Use additional extra olive oil and/or water to thin hummus if necessary. Mixture will thicken some when refrigerated.
To serve, spread on a plate, drizzle a high quality fruity olive oil over the hummus. Garnish with a liberal sprinkle of sumac.