Hooray! It's the first recipe of the blog! I'm so excited to be sharing this ultra simple and tasty recipe. Learn more about the creation of The Stuffed Grape Leaf blog, how it all began, and what recipes are to come here.
After making this hummus, I'm not sure I can go back to store-bought hummus again. It's so easy and comes together so quickly, that it's totally worth it to make your own. I'm planning to keep a stock of garbanzo beans and tahini on supply, so that I can make this time and time again.
This recipe is based on the recipe card my Grandma Alice O'Rullian had written down, with just a couple of minor tweaks. Since the size of garlic cloves can vary so much, and since we're pretty sure grandma would adjust the garlic to taste, we used 4 cloves of garlic. We also added a 1/2 tsp. of kosher salt to make the flavors pop.
This hummus pairs really well with pita crackers and Armenian pita bread (recipe coming soon). Or, you can just eat spoonfuls of it from a separate bowl like I did!
I used a Blendtec blender for this recipe, but you can also make it in a food processor. Whichever method you use, I recommend keeping a close eye on the mixture so that you don't over purée it.
If you give this hummus a try, please leave your comments below and rate this recipe. I'd also love to hear how you like to tweak the classic hummus ingredients to satisfy your taste. For me, this recipe was spot on to satisfying my taste buds. It's even better after it sits and mellows for a day in the fridge.
Join us for a discussion below!
Simple Classic Hummus
A classic hummus recipe made with garbanzo beans, tahini, olive oil, garlic and lemon juice.
2 cans of garbanzo beans (20 oz. ea.)
4 medium cloves of garlic
1 cup Tahini
2 large lemons (1/2 cup juice)
1/2 cup olive oil
5 tsp. cumin
1/2 tsp. kosher salt
Drain half of the liquid from each can of beans. Put the remaining contents of the cans (liquid and beans) in a blender.
Add remaining ingredients and pulse until desired consistency. Scoop into a serving dish. Lightly drizzle with olive oil and a sprinkle of paprika and cumin. Serve with pita bread or crackers.