Sabra Classic Hummus

Prep Time: 15 min

Yield: 1 cups

When I first hacked Sabra Hummus I thoroughly pureed the ingredients in a

food processor for ten minutes to get a smooth consistency that closely
matched the creaminess of the real thing. Recently, though, Ive been using a
technique for even smoother hummus in less time, and its an easy tweak: just
soften the garbanzo beans with heat before processing. When the beans are
softer to begin with, your finished hummus will be as smooth as silk.
Incorporating this technique into the recipe and making a few other
adjustments to the ingredients, including the addition ofa little sugar and
cayenne pepper, will now give you an even better knockoffofthe best hummus
around.

1 16-ounce can garbanzo beans (chickpeas), strained

cup liquid from garbanzo beans
cup water
cup sesame tahini (sesame seed paste)
3 tablespoons canola oil
2 teaspoons lemon juice
1 teaspoon minced garlic
teaspoon granulated sugar
teaspoon salt
teaspoon plus teaspoon citric acid (sour salt)
teaspoon white pepper
Pinch of ground cayenne pepper

1) Pour the canned garbanzo beans into a strainer over a bowl to catch the
liquid.
2) Combine the strained garbanzo beans, cup of the liquid (toss out the rest),
and the water in a small saucepan over medium/high heat and bring to a boil.
Reduce the heat and simmer for 5 minutes. Remove the beans from the heat,
cover the pan, and let them sit for 10 minutes.
3) Pour the hot garbanzo beans and all the liquid in the pan into a food
processor and add the remaining ingredients. Process for 3 minutes on high.