A tasty traditional dip in the middle east, dating back over 7,000 years. Hummus is high in iron and vitamin C. Everyone has their variation on hummus.
- 2 cups cooked chickpeas (garbanzo beans)
- 3 tbsp fresh lemon juice
- 1 1/2 tbsp tahini (I used toasted sesame seeds)
- 2 garlic cloves, crushed
- 1/2 tsp kosher salt
- 2 tbsp olive oil
- 1/4 cup water
- 1/2 tsp cumin (optional)
Combine ingredients in blender, on low, until smooth. Let sit in refrigerator, covered, for a few hours for flavors to blend.
Store in covered jar. Keeps for several days in refrigerator.
Delicious with raw carrots, sliced cucumbers, warm pita bread. This recipe is decidedly garlic flavored. The sesame seeds ground up well in a food processor.
Use chickpeas out of a can, but rinse thoroughly. I prefer to cook my own chickpeas as the flavor is much better.
Tahini is sesame seed paste: blended toasted sesame seeds and an oil. Some people substitute creamy peanut butter, but that is a different flavor. I opt to use toasted sesame seeds which chop well in a blender.
This hummus tastes garlicly.
One lemon will exude about 4 tbsp of lemon juice. Rolling the lemon
around on the countertop and/or putting in microwave for 10 seconds will
extract even more juice.