Basic Hummus
Ingredients
1 can (19 oz) chickpeas, drained
1 tablespoon olive oil
Juice of 1 lemon
2 large cloves garlic, crushed
2 tablespoons tahini
2 tablespoons water
1 pinch cumin
1 pinch salt
Preparation
1
Puree the tahini in the food processor for about a minute until it becomes a paste. Then add the olive oil, garlic lemon juice, cumin and salt and pulse until the ingrdients are well incorporated. Add the chickpeas (skinned or not) in two batches. Wait for the first batch to be completely smooth until the next one is added.
2
The taste will vary. If you want the hummus to be smoother it is up to you to add more lemon juice or water to reach your level of smoothness.
3
Pour hummus into a bowl. Garnish with garbanzo beans in the middle of the bowl, paprika (hot or mild), and add your best extra virgin olive oil on top. Serve with warm pita bread (whole wheat preferred).
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About
Origins are from the Levant (Syria, Lebanon, Jordan and Palestine).
Yield:
20.0 servings
Added:
Friday, January 1, 2010 - 12:49am
Comments
November 13, 2009
By fresh it means good quality dried chickpeas soaked overnight. I have found that they then still need boiling to get soft. The recipe above does not have enough lemon (need 2) and no where near enough tahini (which is why most hummous you buy tastes of chickpeas and doesn't have that lovely smooth sesame flavour) need at least 7-8 ounces. The other vitally missing ingredient in this recipe is good old salt. Ideally you pound the salt and garlic together in pestle. When putting it in the food processor you will find that the tahini binds it and it is too thick, thin with warm water until you get the consistency you like.
April 22, 2011
Alisa, Hummus is great with vegetable sticks like carrots and celery. Less carbs that way, too!
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