My favorite smooth, creamy Hummus!

Ok, so really quick. I love Jerusalem Restaurant in Denver http://www.jerusalemrestaurant.com/   (watch out for the music!) and have yet to find anything remotely close here in Austin. So here is a recipe I found while Denver that mimics Jerusalem’s hummus as best I can find. I like to add a little Greek seasoning, onion powder and cumin to taste, but add a little at a time- they can be overpowering without much! And ALWAYS ALWAYS ALWAYS taste as you go along!

Cheers!

-Jessa

1 15 oz can of organic chickpeas

1/4 cup organic tahini (I might up it to 1/3 cup next time)

Juice from 1 lemon (1/4 cup)

2 cloves garlic, crushed
 (Or minced, about 1-2 tsp)

1/2 tsp sea salt

1-2 Tbsp olive oil

2 Tbsp water

Rinse the beans in a colander with cold water. Try to separate the skins as much as possible, but it doesn’t have to be perfect. This makes a creamier hummus.

In a food processor or blender, combine lemon juice and tahini. Blend for about 30 seconds or so. Then add garlic and water. Blend again. This is way really combines these flavors and is the real secret to creamier hummus.

Next, add the beans- about a handful at a time. Once they are all mixed, use a spatula to push down the stuff that sticks to the walls of the processor/blender. Then add the olive oil and blend for 1-2 minutes. Taste. Add whatever spices you like and then blend again until you get your favorite hummus.

If you like, add paprika and a dash of olive oil on top.

Enjoy!