Thursday, January 29, 2009

Hummus Recipe

This recipe came from an American woman who lived for a few years in Bahrain, where my husband is from. I have yet to meet a hummus, other than this one, that I like.

In many restaurants, hummus often has more of a Lebanese/Mediterranean taste, which I think has more lemon in it, and less or no Tahini. And if you've ever bought prepared hummus from the grocery store, it's like comparing fresh vegetables with canned (in my opinion!)

We eat it with pita bread, pita chips, or raw vegetables as a snack, or as a side to a couple middle eastern dishes we like. (I'll try to post those recipes some time.)


1 (15 - 16 oz.) can chick peas (garbanzo beans), drained & rinsed
1/2 c. tahini (sesame paste)
3/4 Tb. lemon juice
3/4 tsp. salt
2 cloves garlic, minced
2 Tb. olive oil
approx. 1/2 c. water

In food processor, blend all ingredients except water until smooth. Then stream in water until it's the right consistency - not too thick, but not watery (it will get a little thicker after chilling). Chill in refrigerator for at least one hour; will taste better if chilled for 4 or more hours.

Serving options: sprinkle with paprika, parsley, and drizzle with olive oil.

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