First, make Our Favorite Hummus according to the recipe and instructions below. Next, add the garbanzo beans to a bowl and mash with a fork or a potato masher until they are mashed, but not mushy. Feel free to leave a few garbanzo beans whole. Add 1/2 cup of Our Favorite Hummus and the remaining ingredients and mix well. Give it a taste and adjust the salt and pepper.
Add a dash of Dijon mustard if you like it a bit tangy! Serve on toasted Ezekiel bread or with whole grain crackers.
Topping Ideas—baby spinach, sprouts, tomato, cucumber, avocado, sliced banana peppers.
First, try to remove all or most of the skins on the garbanzo beans by placing them in a clean dish towel and gently rubbing them with your hands, being careful not to break them up too much—only because things can get messy. Then, pick the skins off as many garbanzo beans for which you have the patience. I usually get about 90% of them removed. This step is not necessary, but it will make your hummus extra creamy.
Next, add your garbanzo beans, tahini, water, cumin, salt, garlic, and lemon juice to a food processor and blend until smooth. The longer you blend, the creamier! You may have to pause and scrape down the sides once or twice as you go. If it seems too thick, add a bit more water. Depending on the thickness of your tahini, you may need to add 2-4 more tablespoons of water.
Taste and adjust the salt and seasonings. Garnish with chopped fresh parsley and a sprinkle of smoked paprika.
Serve with our Baked Pita Crunchers, cucumber rounds, baby carrots, or your favorite veggies.