And you’re gonna love this one. It’s creamy, dreamy, & super easy. When my family traveled to Israel a few years back we had the most amazing hummus there. This one comes pretty darn close!
Hummus is fantastic on toast with sliced cucumbers on top, and sprinkled with salt, pepper, & hemp seeds. It’s also the perfect spread on any veggie sandwhich. My kiddos love it as a dip for dunking fresh veggies, pretzels, pita chips & crackers. Or you can serve it with pita & falafel. I’ve even seen it used as a pasta sauce – Google it! The possibilities are endless. Head on over to my Instagram to see how many times I’ve changed this recipe up.
On to the recipe! You’re going to need a Vitamix or high powered blender to get it super smooth. If you don’t have one you can check out my other hummus recipe that uses a food processor.
1 1/2 cups or one 15.5 oz can garbanzo beans rinsed & drained.
1 small clove garlic
1 tbsp fresh lemon juice
1 tsp Himalayan pink salt
1/4 cup tahini
1/2 cup ice cold water
optional chopped Italian parsley for garnish
Add garbanzo beans, garlic, lemon juice, salt, & tahini to your blender. Begin to blend with lid on & lid plug removed on lowest speed. Slowly begin to increase the speed to medium low while gradually adding ice water. You may not need all of the water. Blend until thoroughly mixed & smooth. Serve immediately or refrigerate.
My favorite way to serve hummus is topped with a tahini sauce. See recipe below. You can add finely chopped garlic to the sauce as well if you are a garlic lover.
1/4 cup tahini
1 tbsp fresh lemon juice (or more if you like it lemony)
1/4 tsp salt or salt to taste
Place all ingredients in a medium sized bowl – except water.
Begin to whisk ingredients while gradually adding in the water. The mixture will look like it is separating at first, but will come together. Keep whisking until smooth & runny consistency.
To serve create an indent in the center of your hummus using the back of your spoon. Spoon in the tahini sauce. Drizzle with olive oil. Sprinkle with cumin and/or paprika. Garnish with some reserved whole garbanzo beans & parsley.
***can be refrigerated for up to 3 days. Cover with plastic wrap touching hummus to prevent it drying out.
***drizzle finished hummus with tahini sauce, olive oil, paprika and/or cumin powder & some chopped parsley for garnish.
***you can reserve a few garbanzo beans for garnish.