Prep 10 mins
Cook 0 mins
A popular middle-eastern dip/spread.
- 1 (1 lb) can chickpeas, drained
- 1 cup tahini
- 3 cloves garlic, mashed to a paste
- 3 lemons, juice of (you may or may not need all the juice)
- 1⁄2 teaspoon cayenne pepper
- 1 cup olive oil
- Pass the chickpeas through a ricer, or mash well with a fork.
- With a mixer, beat the chickpea puree, tahini, garlic, 3/4 cup of the olive oil, lemon juice (start with the 2/3s of the juice, and add more to taste - we like it lemony!), cayenne pepper and salt to taste.
- Serve by spreading the dip in a thin layer over a plate, drizzling with the remaining olive oil, and sprinkling with cayenne pepper.
As Pets said, I thought the lemon was a bit too much, but my dh--the hummus junkie--said that it was fabulous, and that the lemon just enhanced the flavor even more. I followed the steps exactly, passing the garbanzos through a food mill first, and then processing in the food processor....the resulting product was smooth, creamy and delicious! Thanks Evelyn! :)
No, this one did not work for me. At time of writing this review the humus calls for the juice of three lemons. I thought that was a lot and started jucing one lemon and adding that gradually, I stopped at about 5 tablespoons and still had approx 2 tablespoons of juice left, so I wonder or that amount is right? Also the olive oil is not in the list of ingredients but shows up in the steps. Evelyn you know I normally first try to contact the chef when I have questions about a recipe, I know you are on holiday for another few weeks, but I know you will give me feedback when you are back.
This was excellent with fresh bread (sunflower seeds bread)! We had a dinner of leftovers and I decided to use my half tin garbanzos for this recipe. I never prepared hummus and my family was enthusiastic. At the end they ate all leftovers and a lot of bread as well with your great hummus!
Thanks a lot again for your recipes!