Thursday, April 3, 2008
Hummus is an appetizer with endless possibilities and is a healthy alternative to chips and dip. You can also use hummus as a spread on sandwiches and wraps.
Humina humina hummus! This delicious dip goes well with warm pita bread.
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
¼ cup liquid from can of chickpeas
3-5 tablespoons lemon juice (flavor to taste)
1 ½ tablespoons tahini
2 cloves garlic, crushed
½ teaspoon salt
2 tablespoons olive oil
Drain the chickpeas and set aside ¼ cup of liquid from the can. Combine the remaining ingredients in a blender or food processor on low for 2 minutes. Then add the ¼ cup of liquid from the chickpeas. Blend again for at least 2 more minutes. The longer you blend, the smoother your hummus will be. Put your hummus in a bowl. Add a dash of olive oil and sprinkle with paprika.
To get the freshest flavor for your hummus, Charlie Hershey, cook at Mad Greek Restaurant, 907 Massachusetts St., recommends buying dry garbanzo beans and soaking them overnight before putting them in a blender or food processor.
If you consider yourself a hummus connoisseur, you already know that hummus tastes different everywhere you go. Some types have a strong garlic taste while others have a lemon flavor. If your taste buds crave something spicier, add some cayenne pepper to the mix. Experiment with ingredients to find the recipe you like best.
Hummus is traditionally served with pita bread, but it also makes a great dip for veggies or chips.
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