Hummus
- 2 cups canned chickpeas (garbanzo beans), liquid reserved
- 2/3 cup tahini paste*
- 5 tablespoons olive oil , divided
- 1/4 cup lemon juice
- 3 cloves garlic
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (optional)
*You can make your own tahini paste in a food processor or blender
by grinding toasted sesame seeds. Toast the sesame seeds over
medium heat until golden brown, about 3 minutes.
In a food processor, puree the chickpeas, tahini, 3 tablespoons
olive oil, lemon juice and garlic until smooth, adding a little
of the reserved liquid if the mixture seems too thick; it will
be slightly grainy. Season with salt and pepper. Transfer to
a shallow bowl or plate. Combine the paprika and the remaining
2 tablespoons olive oil, drizzle the mixture over the top, and
garnish with chopped parsley, if desired. Serve with pita bread
triangles. Makes about 3 cups.
Hummus Recipe
RECIPE INGREDIENTS
- 1 3/4 cups garbanzo beans (chickpeas)
- 6 cups water
- 3 garlic cloves, peeled
- 1 1/4 cups tahini paste
- 1 teaspoon dried cumin
- 1 teaspoon chili powder (or to taste)
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- Pita bread, cut into wedges
RECIPE METHOD
Wash garbanzo beans (chickpeas) and soak in cold water for
24 hours. Place garbanzo beans, with their soaking liquid,
in a large saucepan and bring to a boil. Simmer for 2 hours,
skimming off any debris that may surface. Drain garbanzo beans,
reserving 1/4 cup liquid, and refresh in cold water.Process
until smooth. Add garlic, tahini, spices and salt, lemon juice
and olive oil. Reprocess and adjust seasoning. Serve drizzled
with additional olive oil with pita chips, tabouleh and taramasalata.
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Remarks
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