Between the nutty-tasting tahini and the buttery texture of the garbanzo beans, this dish is not only flavorful, but a good source of protein. Prepared hummus is available in many markets, but the flavor is not like that of homemade hummus, which is so easy to prepare—especially using canned garbanzos—you may never buy it again. Another option is to soak dry garbanzo beans overnight and cook them the following day. Serve hummus with toasted pita dippers, crackers, fresh vegetables, or your favorite rustic bread.
A food processor.
You can prepare hummus several days in advance and refrigerate it in an airtight container. Serve as directed.
In a small saucepan, place
Pour the boiled garbanzo beans and the remaining cooking liquid into a food processor fitted with a metal blade. Add the garlic and salt and process for 2 minutes. Use a spatula to scrape down the sides. Add the lemon juice and tahini and process for 1 minute more.
Transfer the hummus to a container and cover with a paper towel and refrigerate. Cover with the lid once cooled. Serve at room temperature.
Place room-temperature hummus in the center of a flat serving dish. Use the back of a spoon to spread the hummus over the dish so there is an outer raised lip around the perimeter, with a central “canal” around a raised mound in the center. Place a radish star on the raised mound surrounded by 3 garbanzo beans. Garnish with a few sprigs of parsley and sprinkle the center and around the perimeter with paprika. Pour extra-virgin olive oil in the central canal formed with the back of the spoon. Offer with warm pitas or pita dippers.
Hummus can be varied by adding one of the following ingredients.
Alternatively, to prepare dry beans, soak the beans in
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