- 1/4 cup tahini paste
- 1/4 cup fresh lemon juice
- 1/2 clove garlic, minced
- 2 Tblsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 15-oz can chickpeas, drained (reserve liquid)
- olive oil and paprika
Adapted from foodnetwork.com
The secret to the basic recipe is to process the ingredients several times along the way. Start with putting the tahini paste and lemon juice in a food processor and process for about 1 minute.
Add half a clove of garlic, minced, along with the olive oil, cumin, and salt. Process for another minute. Scrape down the bowl and process again for about 1 minute.
Add a well-drained can of chick peas, process for 1 minute, scrape the bowl and add the reamining chickpeas; process for 1 to minutes more, until very smooth.
Taste for seasonings, correcting as desired.
Now add 2 to 3 Tblsp of water (or remaining water from chickpeas) to thin it down to your liking. Serve topped with olive oil and paprika.
Beautiful Beet Hummus - add roasted beets, feta, and dill.
Za'atar (pictured) - add the incredibly versatile Middle Eastern spice blend to take a basic hummus recipe (or good store bought stuff) to a new level. Serve with caramelized onions.
To make your own za'atar blend: grind together 1/4 cup sumac, 2 Tblsp thyme, 1 Tblsp roasted sesame seeds, 2 Tblsp marjoram, 2 Tblsp oregano, 1 teaspoon coarse salt.
Curry - add Madras curry powder and some sauted chickpeas.
Olive - add sliced olives.