- 2 cups cooked or canned garbanzo beans
- 1 small to medium clove of garlic
- 1/2 cup olive oil
- 3-4 lemons or 2-3 tablespoons of vinegar
- 1 tsp sea salt
- water as needed
Put cooked beans in a pot in the sink. Fill with water. Gently massage the beans in your hands until the translucent peels start to come off. Have a colander ready. When the water is filled with peels, gently pour them into the colander, keeping the garbanzo beans in the pot. Refill the pot with water and repeat the process until there are hardly any peels left (you won’t get them all). The peels are what make the hummus lumpy, so the more you can get out, the smoother it will be.
Add peeled beans, olive oil and garlic to the food processor. Juice the lemons and add that. Add water, a tablespoon at a time until you have the consistency you want (remember that it’s going to thicken slightly in the refrigerator). Add the salt. Process until smooth. Add more salt or garlic if necessary. At this point, you can add any flavoring that you like: sundried tomatoes, roasted garlic, chopped parsley, goat cheese, pesto, etc…
