A Very Popular Hummus Recipe
I am hooked on Trader Joe’s Hummus, but it gets expensive so I make
this one. I add some roasted red bell pepper and diced serranos or
chipotle to this basic hummus for extra zest.
Mary-Anne
A Very Popular Hummus Recipe
4 cups of dried, soaked, chickpeas, cooked, with their own liquid
reserved or 4 cups of frained and rinsed canned chickpeas (garbanzos)
(two 15 oz. cans)
1 small onion, minced
3 garlic cloves, minced crushed to a paste (I crush them with kosher
salt)
1/4 cup tahini
3-6 Tbsp extra virgin olive oil
1/4 c. fresh lemon juice (I use limes because we grow them)
2 Tbsp. finely chopped cilantro
2 Tbs, finely chopped flat leaf parsley
2 Tbsp finely chopped mint
freshly ground pepper; taste for salt
*optional roasted red pepper, chipotle or minced red serrano chile
Combine the chickpeas with 1/2 c. of their cooking liquid, or, if you
are using canned chickpeas, 1/2 cup water, in a food processor or
blender, with the onion, garlic, tahini, 2 Tbsp of the olive oil, and
the lemon/lime juice. Puree the mixture to a smooth paste, adding up
to 1/2 cup more liquid, if necessary to get the paste to move around.
Stir in the optional herbs, season to taste with salt and pepper, and
spread the hummus on a platter. If you are not serving it right away,
cover it with platic wrap and keep it in the fridge. Just before
serving, drizzle the remaining olive oil, if you wish. Serve at room
temperature with toasted pita wedges (or not toasted, if you like).
At this point, depending on the audience, I add a pinch or so of
Aleppo pepper.
Use reallllly good XXX olive oil!!!
Enjoy!
This is basicially the version given on p.250-251 of Vegetables, by
James Peterson, William Morrow & Co., N.Y., 1998.
I like this even better than most given in my “forest” of ME
cookbooks.