When I lived with Beth, she often made hummus. I tried it a couple times, and it was tasty! I always wanted to make my own, but you need a food processor. The first thing I made when we finally got one was, of course, hummus.
I never feel guilty when I’m enjoying hummus with some yummy fladenbrot or whole wheat tortilla chips because hummus is a healthy dip. Its base is chickpeas (also know as garbanzo beans) and tahini, instead of cheese, sour cream, or mayo, like many other dips.
I found a recipe that promised to be “perfect,” and it was good, but too nutty and chickpea-y for me. I wanted zip! I kept looking and tried a promising hummus recipe that I found on Great Party Recipes. When I tried it, I knew I had found a classic hummus recipe that had that something extra. I did add a little sambel oelek, but this recipe definitely stands on its own.
Used with permission from GreatPartyRecipes.com. Thanks, Liane!
2 c. canned chickpeas (garbanzo beans), liquid reserved (or 1 c. dried chickpeas*, soaked and cooked, liquid reserved)
2/3 c. tahini paste*
5 tbs.olive oil, divided
1/4 c. lemon juice
3 cloves garlic
salt and pepper to taste
1 tbsp. paprika
1 tbs. sambel oelek (available at oriental markets)
1 tablespoon fresh parsley, chopped (optional)
* I prefer to use dried chickpeas. They’re a slight bit cheaper than canned chickpeas, and not too much extra work. You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds over medium heat until golden brown, about 3 minutes. If you buy tahini, make sure to get a good, Persian brand. It should smell nutty and taste rich.
In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy. Season with salt and pepper. Transfer to a shallow bowl or plate. Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the top, and garnish with chopped parsley, if desired. Serve with pita bread triangles or breadsticks. Makes about 3 cups.
I always share my hummus with Sarah, because 2 cups prepared chickpeas plus the other ingredients makes more than 4 cups of hummus (it just barely fits in my 4-cup food processor!). I prefer eating hummus with fladenbrot (flatbread), or tortilla chips, but Sarah has some great other ideas that she shared with me.
I’ve found hummus is best served with bread of some sort; as long as it’s warm and sort of crunchy, it’ll do the trick for me. Try toasting a whole wheat bagel and ripping off pieces to dip. Or use a pizza cutter to slice a tortilla into strips, drizzle with olive oil, sprinkle with a bit of garlic salt, and toast the strips under your oven’s broiler for homemade tortilla chips. (I’ve only ever used traditional tortillas for this, but I’d like to try whole-wheat tortillas soon. I think this would work.) You could do the same with pita bread, too. In a pinch, store-bought pita chips, pretzels, or tortilla chips also work, as do raw vegetables.
Have you found another great hummus recipe or have a great add in for hummus? Share it in the comments!
[image source, thanks to Creative Commons!]