Prep 20 mins
Cook 0 mins
I came up with this concoction after reviewing several hummus recipes on zaar. They all seem to have the same basic components. I took "Ameera's " advise and peeled the skins off the garbanzos first. I was surprised to find that they came off rather easily. The result was CREAMY! This may seem tedious and time consuming but I suggest that you do this as the results are WONDERFUL and you won't be sorry. No more gritty-like hummus for me!
- 1 (16 ounce) can garbanzo beans (reserve liquid)
- 1⁄4 cup tahini
- 1⁄4 cup lemon juice
- 2 garlic cloves
- 1⁄2 teaspoon ground cumin
- 3 tablespoons fresh dill weed
- 1 tablespoon parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- Drain garbanzos, reserving liquid.
- Peel the hulls off the beans by gently pinching each one until the skins slide off. With a little practice, you can do several at a time. Also try rinsing the beans under water first for easier peeling.
- Place the beans into a food processor. Add the tahini, lemon juice, garlic, and about 1/4 cup of reserved bean liquid to start. Blend well for several minutes. Add cumin, dill weed, parsley, salt, and pepper. Blend a minute or two longer. Add additional liquid or lemon juice if necessary. Add additonal garlic to taste if desired.
- Chill for several hours or overnight. Serve with pita wedges or tortilla chips.