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Hummus (with Lemon)
In this recipe, I give the option of using sesame seeds instead of "tahini" - a sesame seed paste which is sometimes hard to find, even in specialty shops. The blend of spices below is my favorite for plain hummus. However, traditional hummus is usually simply made of garbanzo beans, water, garlic, olive oil, salt, and tahini (sesame seed paste). In this recipe, the cayenne, cumin, paprika, and lemon juice can be adjusted to taste or eliminated entirely. |
Food you'll need
1 cup dried garbanzo beans (also called "chick peas")
3 cups water, distilled preferred, for soaking beans
5 cloves (the buds or separations within a bulb) of garlic
1/4 cup freshly-squeezed lemon juice
1 & 1/8 cups additional water, distilled preferred
1 tablespoon cooking oil, extra virgin olive oil preferred, optional
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup whole sesame seeds or tahini (sesame seed paste)
3/4 teaspoon cumin
3/4 teaspoon paprika
2 cups water, distilled preferred
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Preparation (1 hour, plus 3-4 hours for beans to soak prior to cooking)
Rinse garbanzo beans; pour into large jar or bowl with lid. Add 3 cups water, cover, and soak 3-4 hours or overnight (yields over 2 cups after soaking). Drain water when ready to use. Steam or boil both garbanzo beans and garlic until tender.
Combine water, sesame seeds, salt, and spices in electric blender; puree for 2 minutes to break up sesame seeds. (If using tahini, only blend for a few seconds to mix.) Add lemon juice, oil (if used), and half of the cooked beans/garlic; blend until smooth. Add remaining beans/garlic and blend; remove from blender and mash any remaining whole beans or garlic cloves with a fork.
Top with an extra dash of oil, lemon juice, and paprika, if desired. Use as a spread or dip for bread, sandwiches, crackers, and vegetables. Keep refrigerated.
from Chapter 9: Spreads, dips, sauces, & dressings
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