Friday, May 7, 2010
2 Recipe #109: Hummus
hummus. It tastes great with toasted pita chips, carrots, babaganoush, &/or stuffed grape leaves. It can be eaten as a snack, appetizer, or as the main course of a meal. It's traditionally served as part of a mezze, (a small selection of dishes eaten for breakfast, lunch, or dinner throughout the Levant region, the Mediterranean, and elsewhere) or piled into a pita, along with tabouleh and falafel, and topped with a small drizzle of tahini. However, you can also take the non-traditional route as well: spread it onto a slice of toast topped with Kalamata olives or use it as sandwich filling between two slices of multi-grain bread, tomato and cucumber slices, and some alfalfa sprouts.
Most of the recipes on this blog are recent creations. However, this particular recipe is one that's been in my (offline) recipe archives for quite a while; it has just never been posted until now. :) In my early to mid twenties, I kept a notebook filled with original recipes that I'd jotted down by longhand, on plain or lined, college ruled paper. This is one of the recipes from that notebook. There are a whole bunch of recipes in there that I have yet to post from this notebook, but I'm slowly making my way through the list. :)
Anyhow, hope you will enjoy this recipe!
1 16 oz. (15.5 oz.) can or 2 c. chickpeas/garbanzo beans, drained
1 Tbsp. garlic, peeled & finely minced (about 2 large garlic cloves)
3 Tbsp. tahini (For the best results, use a pure ground sesame tahini, like Joyva Sesame Tahini.)
1/4 c. nonfat yoghurt
3 Tbsp. lemon juice (about 1 lemon)
1 Tbsp. lemon zest (about 1 lemon)
1 Tbsp. paprika
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. ground black pepper
3-4 mint leaves (optional)
fresh parsley, finely minced
a few sprinkles of paprika
a small amount of extra virgin olive oil, drizzled on top
marinated sweet peppers (optional)
Chef's Notes: Homemade hummus can be stored in the refrigerator for up to 3 days, and can be kept in the freezer for up to one month. After defrosting or removing from refrigerator, add a little olive oil or water if it appears to be too dry.
For a spicier hummus, add a dash of ground cayenne pepper.