Prep 5 mins
Cook 0 mins
There's a large Middle Eastern population in Bayridge Brooklyn and amazing restaurants line the avenues...hummus is served with every dish on the menu...it's one of my favorite things in the whole wide world...if you haven't tried it, please do. I think you'll love it!
- 1 (15 ounce) can chickpeas
- 1⁄4 cup tahini paste
- 3 tablespoons fresh lemon juice
- 1 garlic clove
- 1⁄4 teaspoon ground cumin
- salt and pepper
- Drain beans; reserve water.
- In a food processor or blender add beans and all the ingredients.
- Process until smooth.
- If mixture is too thick, add some of the reserved liquid from the beans to dilute to a desired consistency.
- Serve at room temperature with pita bread, grilled pork, lamb or chicken.
a simple, straightforward recipe for yummy hummus! when i served it, i sprinkled paprika and toasted pine nuts on top. you can also drizzle a good extra-virgin olive oil over it. UPDATE: this recipe is so yummy -- and super easy. i've always added oil or water to thin out the hummus, never the chick pea water ("reserve water") & this is by all means my now preferred method. thanks! :)
I like hummus so was pleased to find this recipe. If anything it is much nicer than the commercially made hummus. I found it very easy to make. I didn't put it in the processor, just mashed it up and added the other ingredients. It made a coarser texture but I wasn't using it as a spread or dip, I used it with salad as a main dish.
This was the first time I've tasted hummus, let alone make it, and I was very thrilled with the results. I used garlic paste instead of a clove, so I'm not sure if I used the right amount. The lemon juice is also very dominant. This makes a really nice spread for my sandwiches.