I love hummus.
I haven’t always loved hummus, but as I’ve grown older and wiser my palate has accepted this strange dish.
But a couple weeks ago I went to lunch at a local restaurant with a friend.
We were told to try the hummus, and we did (I always do as I’m told).
This hummus was the best I’ve ever eaten. No seriously. Creamy, flavorful. DELISH.
So I set out to make it myself. I googled how to make hummus creamy. Everyone had ideas!
Using the basic ingredients and ideas I made my own version, and I think it’s pretty close.
Copy Cat Aladdin’s Hummus
by Shugary Sweets
Prep Time: 15 minutes
- 2 cans (15oz each) garbanzo beans, peeled
- 1/2 cup tahini
- 1/3 cup lemon juice (about 2 lemons, juiced)
- 1 1/2 tsp kosher salt
- 5 cloves garlic
- 3 Tbsp olive oil, divided
- 1/4 cup water (or reserved juice from beans)
- 1 pinch paprika
In food processor add drained (peeled) garbanzo beans, tahini, lemon juice, salt, garlic and 2 Tbsp olive oil. Blend for several minutes, adding water a tablespoon at a time (or using drained water from beans).
Add more or less water to desired consistency. To get it creamy (similar to Aladdin’s), I added about 3-4 Tbsp water.
Spread on large plate (or pie plate). Sprinkle with paprika and drizzle with remaining olive oil. Serve with warm pita or pita chips. Enjoy!