“Yummas” Hummus

Ok, it’s cheesy, I know, but most of my family members call is “Yummas” Hummus so I had to make it the title of the recipe. This is my tried-and-true hummus recipe that I am REQUIRED to bring to several family holidays, notably Father’s Day and Armenian Thanksgiving. I’m fairly certain my father-in-law wouldn’t let me in the door without it.

What makes it so special? I think my secret ingredient, lemon zest, gives is that little elevation it needs. It enhances the bright lemon notes without making the hummus overly sour; we always use Meyer lemons from our backyard. Also, a little bit of cumin adds a subtle smokiness in the background.

I recommend making this in a food processor rather than a blender. It’s a bit thick so add water until you get your desired consistency. Keep in mind it will firm up a bit in the refrigerator.

HUMMUS

2 cans of garbanzo beans (also known as chickpeas), drained and rinsed

3 cloves garlic, pressed

juice of 2 small lemons (roughly 1/3 c.) and the zest of one of the lemons

1/2 cup tahini paste

2 t kosher salt or 1 1/2 t sea or pink salt

1 t ground cumin

1/3 cup extra virgin olive oil

water, as needed

In a food processor, puree together the garbanzos, garlic, lemon juice, tahini, salt and cumin. While blending, stream in the olive oil and water until you get your desired consistency. It will keep in the refrigerator for up to a week. Serve with raw veggies, pita bread, pita chips, or as a condiment on sandwiches, etc.

OPTION:

Butternut Squash Hummus: use just one can of garbanzos and 2 cups of diced and roasted butternut squash. Reduce tahini to 1/4 cup, reduce lemon juice to 1/4 cup and substitute 1 t ground cumin for 1 t ground coriander. Make recipe the same otherwise.

I hope you enjoy the recipe! If you make it, be sure to tag me on Instagram @deepsquatsandthoughts!