Grandpa Joe's
Hummus

Definitely not Italian, but still one of my favorites!

About this recipe

The best hummus I have experienced — typically in a middle Eastern restaurant — is always creamy and silky-smooth.  After many failed experiments, I discovered that using reconstituted dried chick peas, high quality extra virgin olive oil, and extended blending at very high blender speeds produced just what I was looking for.

Ingredients

  • 15 ounces reconstituted chick peas
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons fresh lemon juice
  • ⅓ cup tahini
  • ⅓ cup extra virgin olive oil
  • 1 cup water
Hummus.

Directions

  1. Process all of the ingredients in a blender (using its highest speed) until smooth (60 - 90 seconds), adding the water in quarter-cup portions until the desired consistency is achieved.
  2. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes. 
  3. Serve cold with more extra virgin olive oil drizzled over the top.

Notes

  • Once all the water has been added, and if a creamier consistency is desired, add more olive oil.
  • Chick peas are also known as ceci beans or garbanzo beans.
  • Click here to learn how easy it is to reconstitute dried beans.
Posted: January 2014.