This is how we do hummus in our house. None of us are big fans of tahini so I leave it out and it makes for a super smooth and low key snack or dinner side. (I would imagine if you cant live without your tahini, you could just add it in) You can also serve this warm with some butter blended in like my very favorite restaurant does …..mmmmm…. and its wrapped in Basturma….. oh I need to go back there soon. I love you Oleana Restaurant.
(updated and reworked recipe on 2/17/13)
- 1 (15.5 oz) Can Chick Peas
- 1 Garlic Clove, chopped fine or crushed.
- 1/2 Lemon zest and juiced
- Olive Oil
- 1 tsp Cumin (quickly toasted in a skillet until fragrant)
- Salt and Pepper
- Smash the garlic in a garlic press and put into a small bowl. Add the lemon juice and zest over the garlic and let it sit for 15 min.(this takes some of the heat out of the garlic). Also, make sure to squeeze the lemon into your hand to catch the seeds.
- Drain the chick peas and add them to the food processor.
- While you’re waiting for the garlic, toast the cumin in a med-low frying pan until fragrant (about 30 seconds) and then add it to the peas.
- Pour lemon mixture over chick peas and process for about 20 seconds. Add some olive oil. Process and check the consistency. Repeat until your happy with the smoothness.
- Salt and pepper to taste, and a dash of sumac on top for prettiness and you’re done.
(other ingredient ideas – dukkah, roasted garlic, red peppers)
tags: snack, appetizer, dinner, dip,spread, sandwich spread, middle eastern food, vegetarian