Slow Cooker

EZ Restaurant-Style Hummus


  • 1 ½ (15.5 ounce) cans garbanzo beans, drained with liquid (aquafaba) reserved
  • ⅓ cup fresh lemon juice
  • ¼ cup well-stirred tahini (Middle Eastern sesame paste)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ⅛ teaspoon ground cayenne
  • ⅛ teaspoon white sugar
  • 1 pinch salt and ground black pepper
  • Directions

  • Step 1

    Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.


  • Step 2

    Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.

  • Cook's Notes:

    Though most popular as an appetizer to be eaten with pita, hummus also works great on sandwiches and wraps, particularly on lavash (soft, cracker-like bread) bread, available at Middle Eastern grocery stores.

    For Kalamata olive hummus: Blend together desired amount of olives and 1/2 teaspoon olive juice per cup of hummus. Stir into hummus. Be cautious as you add olive juice; the brine is very salty. This variation is always a big hit, sometimes more so than the original version.

    For creamy, Persian-style hummus: Add slightly more chickpea liquid and plain yogurt as you blend.

    Lemon hummus: Add extra lemon juice to your hummus to give it that extra “zing”.

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