It is hard to go back to the plastic containers in the grocery store once you have tried homemade hummus!
The amounts listed are approximate, and I always end up adding a little of this or that depending on how it tastes, so trust your instincts!
1 15-oz can garbanzo beans, drained and liquid reserved
2 tbsp tahini
1-2 tbsp lemon juice
1 garlic clove, minced
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp ground coriander
generous pinch cayenne pepper (optional)
1 tsp olive oil
2 tbsp chopped cilantro
1/2 tsp lemon zest
Stir together the lemon juice, tahini, cumin, coriander, and cayenne (if using) and set aside.
In a food processer, pulse the garbanzos and garlic until coarsely pureed. Add the lemon juice mixture and pulse a few more times, then add the salt.
With the machine running, pour in about 1/4 cup of the liquid reserved from draining the beans. If necessary, add liquid until you reach a desired consistency.
Taste, and add more lemon, salt, or spice if necessary.
Transfer to a bowl, gently stir in the olive oil, and top with cilantro and zest.
Serve with carrots, cucumbers, sugar snap peas, or pita chips.