We love hummus. Get some pita out and our family will clean the dish. And being the crazy recipe tryer-outer that I am, we've tasted many hummuses (hummi?). Store-bought from the refrigerated section, just-add-water mixes, blend-from-scratch recipes, you name it, we've probably tried it. Yet, we always compare it to the first recipe I was ever given. One of my beloved roommates from college, the amazing Heidi, presented me with my very own copy on a 3x5 card that proudly states, "from the kitchen of Heidi ____." Over the years I've figured out just how we like it and it is, beyond compare, King of the Hummus Mountain.
Heidi's Hummus (tweaked a little by Tricia)In a blender, toss:
1 can garbanzo beans, drained (save the liquid)
1/3 c tahini
1/4 c lemon juice
1/2 tsp salt
2 cloves garlic
pinch of cumin
Blend until it forms a smooth paste, adding garbanzo liquid, if needed, to reach hummus-y consistency. Adjust any seasonings, if needed.
Dump into a bowl. Drizzle with olive oil and sprinkle with paprika.
That's it. So easy and so delicious. Just writing about it makes me want to blend a batch and then fry up some falafel. Oooh, falafel. That's another Tried and True I'll have to share...
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