At a home visit last week, we tasted this AMAZING hummus. Hands down the best hummus I’ve ever eaten. Not only did it taste good, it had been freshly prepared from scratch (no worries about preservatives or other weird ingredients), and this sweet mom was willing to share her recipe for others to enjoy! Thanks Betsy!
Green Greek Herb Hummus
(Betsy Kelly’s Kitchen)
-1 can rinsed and drained garbanzo beans (15 oz.)
-2 cloves of garlic, toasted in their shells, in a pan on the stove
-1 small fresh clove of garlic, chopped
-1 lemon juiced
-1 handful of fresh parsley
-1-2 sprigs of fresh oregano
-1-2 sprigs of fresh thyme
-2 Tablespoons of tahini paste
-Freshly ground pepper
-Extra virgin olive oil
-optional- chopped Kalamata olives and high quality EVOO for serving
Remove shells from garlic, de-stem your herbs, and make sure you strain your lemon juice ahead of time.
In a food processor or blender, roughly chop garbanzo beans, toasted garlic, lemon juice, and tahini paste.
Then add herbs, fresh garlic, salt, pepper. While blending, stream in about 1/2 cup or so of EVOO. You will know it is enough olive oil when the hummus comes together. Remove lid, taste for seasoning. I sometimes add more herbs, fresh garlic, or salt/pepper.
For serving, spread hummus on a plate, chop Kalamata olives and sprinkle on top. Drizzle with your favorite olive oil and freshly ground pepper.