19 May 2012

Recipe a Day: Hummus

Sure, everyone does hummus now.  I'm posting a recipe for it anyway. 

It's possible to make this without a blender (and I have), but you've got to be pretty desperate for some hummus.  Pound the garlic to a paste in a mortar and pestle and use a potato masher to puree the beans as well as you can.  Then mix everything together and wish for a blender.  We only had hummus once in Tokmok.

This is a simple, authentic recipe.  I'm not a fan of all the weird American additions to hummus, or recipes that leave essential ingredients out, like the tahina.  This makes a lot of hummus. You can easily cut the recipe in half.  Also, any of these ingredients can be adjusted to taste.  Cumin, coriander, and paprika are good spices to add.  I like coriander best and that's what I added here, along with crushed red pepper.

Here's what you'll need:

1/2 cup or so of water
1-2 tsp salt, to taste
6 cloves garlic, or to taste
3 cups cook garbanzo beans
1/2 cup tahina
Juice of 1-2 lemons
Spices, optional
1-2 tablespoons olive oil

Put the water, salt, and garlic cloves in the blender.  If you use a food processor, you might not need to use any water at all.  Just process the garlic instead.

And puree

Add the tahini and garbanzo beans

And the lemon juice

And the spices which you can barely see here

And a tablespoon or two of oil.  Despite what's shown here, olive oil is best.

And blend it all up.  Add more water if you need to.

I put it in here because we were taking it to a party.  It can be spread on a platter and that looks much nicer.  You can decorate it with herbs or spices and olive oil. Bring it to room temperature before serving if you make it ahead, and it's best to make it ahead because the flavor improves.

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