Anyone else?

My favorite recipe is as follows.

East Bay Hummus

Ingredients:

1 15-ounce can of garbanzo beans

1 garlic clove

1 lemon, juiced

¾ teaspoon fine salt

¼ cup runny tahini

¼ cup ice water

1. Add the garlic, lemon juice, and salt to a food processor or blender. Process for one minute.
2. Add the tahini to the food processor/blender and process for another minute. Drizzle in 1-2 tablespoons of the ice water as the tahini processes.
3. Rinse and drain the chickpeas with cold water.
4. Add in the fully rinsed chickpeas. Process for 4-5 minutes. If it is too thick, drizzle in enough ice water a little bit at a time to thin it.
5. Taste and adjust the flavor as needed. Add more lemon juice for brightness, tahini for richness, salt for saltiness, or ice water to thin it out more.
6. You may need to scrape down the sides and process for another few seconds once it tastes to your preference to ensure everything is well incorporated.
7. Serve it however you like. Suggestions are: Spread on whole wheat sourdough toast. Use as a spread on sandwiches like a tomato avocado, and leafy greens on whole wheat sourdough toast. Use as a dip for your favorite veggies. Use as a topping on salads.

This is a recipe I have adjusted and adapted from several recipes. I use canned chickpeas for convenience. I get the low sodium and I rinse the chickpeas until the water comes clear. I find no need to boil the chickpeas or remove the skin. It tastes better with the skin and the texture is better, IMHO.

This hummus is simple and pure. I get my lemon from a Meyer lemon tree I planted in my backyard. If you can get a home-grown fresh lemon, the flavor is amazing. My tahini is from a jar but I check labels and I only use tahinis that only use ground sesames with no additions.

Sometimes I'll add 1/4 tsp of cumin if I'm feeling like it but most of the time, I don't. The cumin adds a pleasant accent of flavor and it's subtle if you stick to 1/4 tsp.

Normally, I double the recipe because hummus never lasts long in my house.