Wednesday, June 22, 2011


Oh, hummus, how I love thee. My first experience with hummus was in London, also. There are tons and tons of Middle-Easterners in London, and therefore, loads of Middle-Eastern quisine. I'm in love with hummus. I got this recipe from my Relief Society President, Debbie, who got it from The Illustrated Kitchen Bible..


15 oz can chickpeas (chickpeas and garbanzo beans are the same)
6 T. lemon juice
3 T. tahini
3 garlic cloves, chopped
1/2 tsp. salt
paprika, for garnish

Drain the chickpeas, reserving about 5 T. of the canning liquid in a small bowl. Carefully rinse the chickpeas under cold running water. Drain well and transfer to a food processor or blender, along with half of the reserved canning liquid.

Add the lemon juice, tahini, and garlic and bland until smooth and creamy, adding a little more of the canning liquid as needed.

Season to taste with salt. Transfer the hummus to a small serving bowl, sprinkle wiht paprika, and serve at room temperature.

Good with warm pita bread and sticks of carrot, cucumber, and sweet pepper.

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