Recipe by ChrysalisUnfurled
The delicious Middle Eastern/Mediterranean dip of goodness! My favorite way to eat this is to tear off a chunk of Greek pita, scoop up a heaping helping of hummus & savour, however, many use it as a versatile spread.
Top Review by lwood50
I cook my chickpeas after soaking dried chickpeas overnight and when the Hummus is cooled I put it on a cheese sandwich with fresh tomato and mayo. It make a truly a delicious lunch!
- 2 (15 ounce) cans chickpeas (AKA Garbanzo Beans)
- 4 garlic cloves (minced and then mashed)
- 2⁄3 cup tahini sauce (roasted, not raw, may substitute peanut butter)
- 1⁄3 cup lemon juice
- 1⁄2 teaspoon salt (optional)
- 1⁄4 cup olive oil
- 1⁄2 cup water (if you prefer it less pasty)
- chipotle pepper
- chili powder
- red bell pepper
- sun-dried tomato
- curry powder
- sunflower seeds
- pine nuts (toasted)
- fresh parsley (chopped)
Directions See How It's Made
- In a food processor, gradually combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil.
- Process until smooth.
- Add salt, starting at a half a teaspoon, to taste.
- Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
- TIP: Once you’ve added all the main ingredients, you have a basic hummus that is good all on its own. Now that you have your basic hummus you may wish to go nuts with some flavor! I personally like to add two or three chipotle peppers (a jalapeno is incredibly good, and quite spicy), some paprika for color, and a dash of onion powder. Sometimes I just add chili powder if I’m lazy. Chopped scallions can also be quite charming, as well as fresh or dried red bell pepper. Experiment with dill too. I’ve had great curry hummus, and fresh veggies like radish can sometimes be surprisingly good.
- Give it a try. You can try lots of seasonings this way, and you’ll surely find something you adore.