Thank you to Jennie, who miraculously averted my fear of a hummus-free existence after Za'taar closed . . . this is the first homemade hummus recipe I've ever liked that didn't use tahini. Because although I LOVE paying $12 for a little jar of tahini at Mrs. Shanens . . .
The cilantro is not optional for me. It might be for all y'all.
Jennie's Good Hummus
2 cloves garlic
1 19 oz can garbanzo beans, half the liquid reserved
4 T lemon juice
1 t sesame seeds
1 t salt
black pepper to taste
2 T olive oil
½ t cumin
½ t coriander
In blender, chop the garlic. Add the garbanzo beans, and mix. Add additional ingredients and blend until creamy and well mixed.
My favorite variation—add 1 large bunch chopped cilantro with the garbanzo beans, continue as directed.
AND, this is perfect to use in my new discovery, Hummus Crusted Chicken. You're welcome.
The cilantro is not optional for me. It might be for all y'all.
Jennie's Good Hummus
2 cloves garlic
1 19 oz can garbanzo beans, half the liquid reserved
4 T lemon juice
1 t sesame seeds
1 t salt
black pepper to taste
2 T olive oil
½ t cumin
½ t coriander
In blender, chop the garlic. Add the garbanzo beans, and mix. Add additional ingredients and blend until creamy and well mixed.
My favorite variation—add 1 large bunch chopped cilantro with the garbanzo beans, continue as directed.
AND, this is perfect to use in my new discovery, Hummus Crusted Chicken. You're welcome.
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