Hummous


 

Ingredients:

2 cups canned garbanzo beans (chickpeas), drained

1/3 cup or less to taste, tahini

1/4 cup lemon juice, fresh

1 tsp salt

2 cloves garlic

1/4 tsp cumin

1/4 tsp paprika

2 tbsp olive oil

Directions:

1. Add the tahini and the lemon juice to a small bowl and whisk until slightly foamy. This will help give the hummous a creamier consistency later on.

2 – 0ption 1: Add the tahini mixture with the garbanzo beans, half the olive oil, salt, cumin and garlic in a food processor. Blend until smooth. Transfer mixture to a serving bowl.

2 – option 2: I’ve thrown in this brief extra step, as an option. I find that hummous will turn out creamier if you first boil the canned chickpeas for 2 minutes, to soften them. You can add the garlic to the boiling water during this step. Drain, then add the chickpeas and garlic to the food processor with the remaining ingredients and blend until smooth. Serve.

3. Drizzle the remaining olive oil over the garbanzo bean mixture. Sprinkle with paprika.

4. Serve with pita bread or home-made bagel crisps

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About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet

One response to “Hummous

  • Amy

    I am so excited to find your website. I used to work at a Lebanese restaraunt and every day the cook would put pita bread in the bottom of the rice pot and at the end of the day, she would let the employees eat it. I don’t remember how she prepared it from the pot, but it was crisp and buttery. Any recipes for this?

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