There used to be a time when people paid me money for this Hummus… Annie Mariel, Laura, Ana Yolanda, Angie, Denisse, Elinor, Lillian – they all have sung the praises of this hummus recipe. That’s why I had not shared it as such in this blog. Now that I am sort of retired from the pseudo-catering business, I feel comfortable posting it here.
It’s funny that I do not like to eat beans necessarily, but I learned to love hummus. My version is special because I like it lemony… to me this is what makes this recipe better than those store-bought hummus. Hope you learn or teach someone to love legumes by making this recipe…
1 can of chickpeas or garbanzo beans – I still have not been able to figure out how to make the garbanzo beans from scratch 1/4 cup of Parmesan cheese juice of one lime about 1/2 cup of olive oil – enough to make the mixture as creamy as possible 1 clove of garlic, minced ¼ cup of water, optional salt and pepper to taste a dash of paprika
I usually make this recipe eye-balling all the ingredients… so this is my best attempt to give your measurements and proportions.
- Rinse the garbanzo beans.
- Place garbanzo beans, cheese, garlic, lime juice salt, pepper, paprika and some of the olive oil in a food processor.
- Pulse until the mixture is creamy. If the mixture is not as creamy as it should be, add the water and a bit more olive oil in small increments until you reach the texture you seek.
A friend and ex-neighbor from Israel told me the lemony kick is very much in line with the way they make hummus in Israel. I remember eating a lot of hummus in Israel and it was all delicious!!!!