http://hummus.recipesrightnow.com/traditional-hummus-dip.html

Ingredients:
1 can Chickpeas, with liquid
3-5 whole cloves of garlic (depending on your taste, or use garlic powder for a very mild garlic taste)
1/3-1/2 cup lemon juice
1/2-3/4 cup Tahini
1 1/2 tsp cumin powder
Salt to taste
Olive oil (optional)
Paprika (optional)
Directions:
Put a small pot on the stove and empty the can of chickpeas into it, including all the liquid.
Turn the heat onto the highest level.
Add the cloves of garlic, cumin powder and salt to the pot.
Bring the pot to a boil and let boil for 5 minutes.
Remove the pot from the heat and pour the contents into a food processor or blender bowl. If you don't have a electric method to puree the chickpeas, you can cook the chickpeas a little longer to soften them more. Once they are very soft, you can use a potato masher or fork to puree them. If you are using a fork, mash the chickpeas in the sieve and allow the mash to push thru the sieve.
Add the lemon juice to the bowl.
Use the highest setting on your blender or food processor to puree the chickpeas.
Continue to puree the chickpeas until there are no lumps remaining.
Empty the chickpea puree into a bowl.
Add the tahini and stir the mixture together. Tahini is made from sesame seeds and is a natural thickener. So as you initially begin to stir, you will notice the mixture becoming very thick. Continue to stir until the mixture is creamy and there are no lumps. If you have added too much tahini, add additional water or lemon juice to thin. If the mixture is too running, add additional tahini.
Taste and adjust seasonings to taste.
If you want an authentic Mediterranean look to your Hummus, dish the Hummus into a flat bowl or plate with low sides. Pour a small amount of olive oil over the Hummus and then sprinkle with paprika. If you are in a creative mood, sprinkle the paprika in a shape such as a cross or tree.
Refrigerate until cool. Or, if you are in a hurry, place in the freeze for 10 minutes and stir before serving.
Serve cold with any of the below suggestions.
Serves: 10-15

Skill Level: Easy

Serving Suggestions:

Most people from the Middle East that I know would never serve Hummus with anything other than pita bread. However, I know Americans like to use other foods, such as: Celery, Cauliflower, Sweet Peppers, Carrots, Crackers, etc.

Quick Soak and Cooking Method for Dried Chickpeas:

1 cup of dried chickpeas will make a little more than 1 can of prepared chickpeas

1. Put the chickpeas in a pot and cover them with water. Have the level of the water 2 inches above the level of the chickpeas.
2. THIS IS VITAL - Chickpeas will not soften enough on their own to puree smoothly, no matter how long you cook them. So add 1 tbsp of corn starch to your water prior to boiling. The corn starch helps to soften the chickpeas. If you are using more than 1 cup of chickpeas, add no more than 2 tbsp of corn starch to your pot. More will alter the taste of the chickpeas.
3. Place the pot on the stove on high heat and bring to a boil.
4. After the chickpeas have boiled for 2 minutes, cover the pot and remove from the heat.
5. Allow the chickpeas to sit for an hour.
6. Check the level of your water, adding more to have 2 inches above the chickpeas.
7. With the lid still on, but a little ajar, return the pot to the stove. Turn heat to high and bring pot to a boil.
8. Once the pot is boiling, turn the heat down just enough to maintain a slow boil.
9. Checking the level of the water occasionally, cook the chickpeas for an hour or so until the chickpeas are soft.
10. Once done, continue with the recipe above, using all the liquid remaining in the pot.



Back to Hummus Recipes