Makes approximately 1 1/2 cups of fresh hummus | 4 servings
Adapted from years of making hummus
1 1/2 cups hydrated garbanzo beans/chickpeas (this is approximately 1 can), drained (reserve water brine)
2 tablespoons tahini (sesame paste)
1 Lemon, cut for juice
1 small garlic clove, cut in half (if needed)
Pinch of sea salt
Small glug of really good extra virgin olive oil
Really good extra virgin olive oil
Flaky sea salt
Fresh cracked pepper
Mixed fresh herbs, finely chopped – mint, cilantro, parsley, dill, fennel fronds, or tarragon
1) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender with tahini, juice from half the lemon, small garlic clove and a pinch of sea salt. Blend at high speed until smooth, scraping down the sides if needed. If the mixture is not blending well, add 1-2 tsp of reserved bean liquid to help thin. Add one circle of olive oil (about 2 teaspoons) and blend.
2) Place hummus in a shallow bowl and dress with extra virgin olive oil, a sprinkling of flaky sea salt and freshly cracked pepper, and a mix of fresh garden herbs. I prefer hummus to have mint, cilantro, parsley, and dill.
Serve with warm flat breads, fresh or roasted veggies, or runny eggs.