Hummus
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| Photo by Jamie Winkelman |
Hummus | |
Hummus is the Arab word for chickpea, more commonly known in the United States by its Spanish name, garbanzo bean. In this country, we know hummus as the creamy Mediterranean dip made from its star ingredient.
This recipe, made from a short list of classic ingredients, is a refreshing change from the old party standbys. To me, it tastes distinctly Mediterranean and less pedestrian than the typical dips based on sour cream or cream cheese.
While chickpeas are the real base of this dip, tahini, a thick paste of ground sesame seeds, is another key ingredient. If you’ve never had it, imagine peanut butter made from sesame seeds instead of peanuts. Tahini is readily available at specialty markets or health food stores. Don't even think of making hummus without it.
Not just a dip, hummus also makes a great spread and is a tasty, creamy alternative to butter in sandwiches.
Ingredients
1 14-ounce can chickpeas (garbanzo beans), drained, reserving liquid
1/3 cup roasted tahini
3 cloves garlic, roughly chopped
1/2 cup lemon juice
3 tablespoons olive oil, divided
sea salt and white pepper, to taste
pinch paprika
parsley
Instructions
Place chickpeas, tahini, garlic, lemon juice, and 2 tablespoons olive oil a food processor or blender and process until smooth, stopping occasionally to scrape the sides. If the mixture seems too thick, add a little reserved liquid. The consistency will become smooth, but will remain slightly grainy. Season to taste with salt, pepper, and paprika. Transfer to a shallow bowl or plate and drizzle with remaining olive oil. Garnish with parsley.
Cover and refrigerate for up to 1 week or freeze for up to 3 months.
Serve with slices of rustic bread, pita bread, or vegetable crudités.