Sunday, February 10, 2008

Hummus


Hummus is the bean dip you get at Greek restaurants. It is good as a dip for veggies or pita chips. It is also good as a vegetarian meat substitute in a veggie sandwich. Mashing the garlic and salt to a paste helps to distribute the garlic flavor throughout the Hummus. Tahini is a sesame seed butter made from sesame seeds in the same way that peanut butter is made from peanuts. Buy it from a place where you think they have good turnover because it can go rancid (like all things with nut oils). I'd look in the health food section of the supermarket or a heath food store. Tahini is the sauce usually served on a falafel. This recipe is from "The Frugal Gourmet Cooks Three Ancient Cuisines".

HUMMUS

INGREDIENTS

2 large garlic cloves, minced and mashed to a paste with 1/2 tsp salt

A 16 to 19 ounce can chickpeas (garbanzo beans), rinsed and drained

1/3 cup well stirred tahini (sesame seed paste)

2 T lemon juice

2 T olive oil

1 tsp ground cumin

3 T water

3 T minced fresh parsley leaves


In a food processor blend together garlic paste, chickpeas, tahini, lemon juice, oil, cumin, scraping down sides, until smooth. Add water, parsley, and salt and pepper to taste and pulse until just combined. Makes 2 cups.

2 comments:

toni said...

I made hummus today and pretty much use a similar recipe to yours, but I also add a half roasted red pepper to it (save some to dice and throw in with the parsley to make it purty). I LOVE IT!

Lora said...

I've had red pepper hummus, but haven't made it before. Great idea.