This hummus recipe is from my friend, Dr. Brian Sebastian. Brian and I in became close friends in high school, and we have remained friends ever since. He now lives in Sonoma, California. I was fortunate enough to visit him in Sonoma this past January.
The first time Brian made this hummus for me, he was in med school at Duke, and I came down to spend the week with him for my Teaching Fellows senior conference. You will notice that the recipe does not call for tahini. The verdict is still out on tahini. I can’t decide if it truly makes a hummus better or not. However, I can still remember how much I enjoyed this simple and delicious treat at Brian’s condo in Durham so many years ago.
From start to finish, this recipe will take you about 5 minutes.Ingredients
2 cans garbanzo beans (1 drained, 1 undrained)
Juice of 3 fresh lemons
1-2 tbsps minced garlic
1 tsp cumin
1 tsp salt
1 tsp pepper
olive oil and paprika for garnish
Add all ingredients (except oil and paprika) to a food processor or blender and blend until smooth.
When ready to serve, top with 1 tbsp olive oil and paprika.
Serve with warm pita or pita chips.