I am a bit of a hummus snob if you haven't already heard me say that before. My sister worked at a Greek restaurant in Spokane, Washington, where I am from, for many years. I believe it was about 10. I worked there one summer as well which was super fun and a delightfully tasteful job! Many of my paychecks were spent on food. So that is my excuse for being a hummus snob. You can't work there and not become pretty picky about your hummus.
You will need some tahini. Tahini is a sesame paste and is what really gives hummus its flavor. You cannot make hummus without tahini. This one isn't necessarily my favorite one but I can buy it here in town and it is organic and raw.
You will need the juice of one lemon. Yes, you must use fresh. If you use that bottled stuff it will taste disgusting and I will be mad at you for ruining perfectly good hummus.
I am not kidding.
This is where my recipe differs from most. I like my hummus to be extra smooth. Remember I am a snob about this! You can make hummus with just this flour and no can of chick peas but it involves a little cooking so I decided to just add it to my recipe plain to see what would happen. I ended up using 1/3 of a cup. It worked.
You will need some ground cumin, paprika, and salt as well. I add about a teaspoon of both the salt and ground cumin to the mixture. Blend well after each addition to the food processor. You will need more cumin for the top with a dash of paprika as well. I also really like pine nuts and a little more roasted chopped garlic on top as well but I didn't have the pine nuts because they are outlandishly expensive!
You will also need a bit of olive oil for the top of your hummus.
It definitely turned out smoother than it has before but I think I will give just the flour a try sometime to see how that turns out. If you are wondering if I ever by store bought hummus the answer is yes! I only like two kinds though. Sabra is my favorite and I like the roasted garlic flavor or Holy Land brand. I refuse to eat all other store bought brands! I do like the hummus at Persepolis in town and I would be willing to try it at another restaurant as well.
Unfortunately, Niko's, the restaurant where my sister and I both worked in downtown Spokane closed. We were completely devastated as you can imagine. I made my sister call the owner and find out why. He said it was just time to be done. I am so sad that I won't be getting anymore Niko's food when I come home for visits! You all know how I love my Greek food.
P.S. I am also a snob about coffee. My excuse for that is that I grew up in Washington state, the birth place of Starbucks, the coffe shack on every corner, and basically the whole coffee craze!
I apologize for my snobiness!
Pam's Homemade Hummus
1 can organic chick peas and juice from that can
1/3 cup garbanzo bean flour
2-3 garlic cloves, minced
1/4 cup + 1 tablespoon Tahini (more if desired)
2-3 tablespoons fresh lemon juice
1 tsp. salt
1 tsp. ground cumin
Blend all ingredients in a food processor mixing well after each addition. Place hummus in a serving bowl and top with more ground cumin, paprika, and olive oil