Although we already have a great hummus recipe from Shell, it is a bit...lemony for me. Number One likes it a lot (and he usually doesn't like hummus), but this is the recipe for me. It's from the Moosewood Cookbook, and it is the hummus I love...
I haven't made this is a while, but Emily just mentioned that she likes hummus, so I thought she'd like this recipe. I think you will too. I will post a picture when we make this again soon! I love hummus on pita bread, pita chips, as a spread for sandwiches, with vegetables, or with sundried tomatoes and eggplant. Yum!
10 minutes to prepare
Yield: about 3 1/2 cups (6 to 8 servings)
A tangy and delicious chick pea (also called garbanzo bean) puree from the Middle East, Hummus is a perfect dip or sandwich spread, and an ideal component for a Mezza. Preparation is super-quick if you use a food processor. NOTE: This recipe calls for 3 cups cooked chick peas. You can soak and cook dry ones, but canned work just as well.
2 to 3 medium cloves garlic, sliced
a large handful of parsley
2 healthy scallions, in 1-inch pieces
3 cups cooked chick peas (2 15 1/2-oz. cans, rinsed and well-drained)
6 tablespoons tahini
6 tablespoons fresh lemon juice
3/4 to 1 teaspoon salt
optional: cayenne and a little cumin, to taste
1. Place garlic, parsley and scallions in a food processor or blender, and mince.
2. Add chick peas, tahini, lemon juice, and salt, and puree to a thick paste. (you can also do the mincing and mashing by hand. The hummus will have a coarser texture, but that can be nice too).
3. Season to taste, if desired, with cayenne and cumin (and correct the salt, if necessary). Transfer to a tightly lidded container and chill.