So I used to work at a quaint Mediterranean cafe and the owner whipped up the best hummus known to mankind.

It really was the best.

Magnificently creamy, super flavorful and pretty much perfect.

I never got the privilege to make this hummus from the gods, so I sadly cannot share its awesomeness with you.

But, I did come up with a recipe that’s darn good.

Being lazy and all, I don’t take the time to boil dried beans (which does make a big difference for the better) although I do peel off the garbanzo bean skins.

Thanks Internet for such great advice! (I’ve read this tip in several different places but can’t seem to remember exactly where.)

So set aside a chunk of time to peel those babies off and you will be rewarded with ultra creaminess. Or next to ultra creaminess since they are the canned variety after all.

Tangy greek yogurt, nutty tahini, sweet roasted garlic, zesty lemon, fresh parsley, earthy cumin, spicy cayenne, grassy olive oil and good ole salt make very good friends with garbanzo beans.

P.S. If you’re an overachiever, boil dried beans and use those puppies!

P.P.S. Extra lazy times call for throwing in the towel and leaving the skins on. It will still taste good 🙂

P.P.P.S. You’ll be needing some pita bread.