Prep 30 mins
Cook 0 mins
I was going through some old recipe files and came across this recipe from a local mediterranean restaurant no longer in business. I had never made it so I decided to give it a try and I'm glad I did.
- 2 (15 ounce) cans garbanzo beans, drained
- 1⁄2 cup tahini paste
- 1⁄2 cup lemon juice
- 6 teaspoons minced garlic
- 3 teaspoons ground cumin
- 1⁄4 teaspoon ground cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1⁄4 cup olive oil
- water, for thinning
- 1⁄4 cup minced parsley
- additional oil, for drizzling
- Place all ingredients except oil and parsely in food processor.
- Blend until smooth.
- Slowly add 1/4 cup olive oil and continue processing until mixed well.
- If mixture is too stiff add water a little at a time until it reaches a smooth and creamy consistency (you don't want it runny).
- Remove from processor and add parsley.
- Chill for at least four hours.
- Spread on plate in a thin layer.
- Drizzle additional oil on top.
- Sprinkle with paprika and served with pita bread.
Delish. I can't say anything that hasn't already been said before. I look forward to making this again, though I think I'll cut the cumin down to 2 t.
Excellent! I only roughly chopped the garlic, and the processor did the rest. similarly, instead of mincing the parsley, I just put it in the centre of the processor after the rest was done and gave it a couple of pulses. I also added a bit more lemon juice, and maybe a bit more garlic (I didn't really measure it). For the water, I ended up using 1/8 cup for a half recipe of hummus.
Did not care for this recipe. It was too lemony for me, not enough garlic. I found a store bought we love for garlic lovers, hoped this would save us some money. This just didnt do the trick by not being garlicky enough. I had hoped it was going to be good, it makes a ton, and I paid over $5 for the jar of tahini, hate to throw it out...