When I was in school, hummus sandwiches were my life. On campus, there were multiple places to quickly grab a sandwich on the go, and my signature sandwich was a wheat wrap with garlic hummus, lettuce, tomato, cucumber, oregano, and provolone cheese and mayonnaise during my days as strictly a vegetarian. The hummus at school was delicious, and they would glop on a ton on my wrap, considering it probably wasn’t a popular topping and they had a lot of it.
When I got home for the summer, I tried to recreate those sandwiches with store bought hummus. For some reason, the only store bought hummus I can find comes in small containers that last no time at all. I had almost given up hope on my sandwiches and decided to just wait to be reunited when I got back to school, when my mom shared her hummus recipe with me. We spent an afternoon throwing everything in the food processor, and the result was THE best hummus I have ever had. It was light and citrusy and goes even better with my sandwiches than the garlic hummus at school. Now when I go back, I’m going to miss the hummus at home.
The recipe is very easy. Everything gets thrown into a food processor, then hummus comes out. I would recommend peeling the chickpeas before blending, because it makes the hummus smoother and even yummier. My mom copied the recipe off of a website, but does not remember which, so if you recognize the recipe, let me know so I can give them credit! Much love!
2 large garlic cloves, smashed
1 1/2 cups cooked garbanzo beans (from a 15-ounce can, rinsed and drained)
3 1/2 tablespoons freshly squeezed lemon juice, more as needed
3 tablespoons warm water, more as needed
2 tablespoons extra-virgin olive oil, plus more for garnish
1 1/2 tablespoons tahini
1/4 teaspoon ground toasted cumin/coriander combo (or 1/8 teaspoon each if not making the blend)
Pinch of cayenne pepper
Toasted pine nuts, for garnish (optional)
Finely chopped parsley, for garnish (optional)
- Put the garlic in the bowl of a food processor and pulse a few times to chop. Add the garbanzo beans, lemon juice, water, olive oil, tahini, spices, and 3/4 teaspoon of salt. Blend until smooth, scraping down the bowl as you go.
- Taste and add more lemon juice or salt as needed; to get the right balance of flavors, it should taste bright with lemon juice, rather than heavy with beans and tahini. You can also adjust the consistency with a little more water, but keep in mind that it will stiffen considerably when chilled.
- Drizzle with olive oil and sprinkle with pine nuts and parsley before serving, if you’re super fancy.