Recipe by Leggy Peggy
This recipe is from my dear friend, Elias, and his family. They are from the Middle East and this recipe is a staple for them. It has just the right balance of flavours.
Top Review by twissis
Originally made as written for ZWT6 Family Picks because I multi-task & needed hummus for Recipe #317056. BUT the hummus purist in me found she liked it so well that she expanded that recipe to include your hummus, the blended w/sour cream hummus + the Mediterranean-style salsa. All were served to family dinner party guests w/homemade garlic pita chips as cocktail hr finger food & enjoyed by all while we awaited the main-course grill effort. The presentation is esp pretty & won admiring comments from our family for the obvious care taken. Thx for sharing your tasty recipe w/us. :-)
- 1 -2 garlic clove (use smoked garlic if you can get it)
- 3 tablespoons tahini
- 1⁄8 teaspoon salt
- 2 (16 ounce) cans garbanzo beans, which equals about two cups drained (chick peas)
- 1 lemon, juice of, only
- 1⁄3 cup water
- 1 -2 tablespoon olive oil
- paprika (optional)
- parsley, chopped (optional)
Directions See How It's Made
- Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
- Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
- Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
- Add lemon juice and blend.
- Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
- Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
- Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
- Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.