part 2 of the dip chronicles… hummus 🙂 recipe courtesy of O’s mom. this hummus is lebanese style, and very good. it actually tastes better with time. We made this last night and I just ate some today for lunch, and while it was really yummy yesterday, it tastes even better now.
a food processor is definitely a good kitchen tool to have to make hummus, but having a kitchen close to the size of my old NC walk-in closet is preventing me from making that purchase. so we used the magic bullet 🙂 since the magic bullet doesn’t have a bowl nearly as large as a food processor, we had to make this in 2 batches. it was kind of a pain, but worth it all in the end!
i totally didn’t take enough pictures of this. i was alternating between hummus and the roasted curried cauliflower, unfortunately, cauliflower won the picture war.
first, drain and rinse the chickpeas well. then throw them into the food processor bowl, along with juice from half of a lemon, 2-3 cloves of garlic, 2-3 tablespoons of tahini, and a couple pinches of salt. add for consistency – a couple tables spoons of water, 4-5 tablespoons of olive oil. then pulse, pulse, pulse.
if you only have a magic bullet, halve these amounts and make it in 2 batches. add water and olive oil as necessary to get the desired consistency (using more oil than water).
with the magic bullet, itll take some playing and banging the thing against the counter to get it to grind it all properly, but eventually, it’ll all work out nicely 🙂
it didn’t come out as smooth as i hoped for, but it was still delicious. top it off with some ground sumac and olive oil. sumac is not poisonous. 🙂 its a middle eastern spice. it has a tangy taste and is a gorgeous deep reddish color. adds a great flavor to the hummus, and i guess it’s what makes it lebanese. now i have 1/4 pound of the stuff (since thats how they sell it at the mediterranean market down the street) so i need to find some way to use it. it seems like you can use it similarly to how you use cumin. we will see 🙂
recipe for Lebanese hummus
1 can garbanzo beans/chickpeas
2-3 tablespoons tahini
2-3 cloves garlic
juice from 1/2 lemon
1 teaspoon salt (i did 2 small pinches kosher salt)
4-5 tablespoons olive oil (more or less to get desired consistency)
2 tablespoons water (more or less to get desired consistency)
sumac, for sprinkling on top
olive oil, for garnish
toasted pita, veggies for dipping
- throw the first 7 ingredients in a food processor.
- pulse until smooth, adding olive oil/water as needed for consistency
- garnish with olive oil and sumac
- serve with toasted pita and or veggies