Hummus to die for!
Hummus has become such a regular part of light appetizer fare. It's sold in virtually every grocery store and it's always a hit because it's delicious and its relatively low fat. For some reason, I never got around to trying to make it myself until a dear friend of mine introduced me to her recipe and I got hooked! Now I want to share with all of you my own recipe for a hummus full of lemons and spice. It's so simple and so delicious that you will never want to go back to "store bought" again. If you're making this aboard ship and don't have an electric food processor, not to worry. Use a fork to smash the chickpeas up first, then add other ingredients and mix until texture is smooth.
This recipe makes 3 cups, enough to serve about 6 people and can be kept in the frig for up to 3-4 days. If you're really a purist (like me) pair with homemade pita bread, warm from the oven. Yummy!
Hummus
2 cups cooked chickpeas (or 1 15-oz can)
2 TB Tahini (sesame paste - peanut butter can substitute in a pinch)
4 garlic cloves, crushed
2 tsp cumin (more to taste)
1/3 cup fresh lemon juice (2-3 lemons)
3 TB olive oil
Large pinch cayenne pepper
Salt to taste
Paprika for garnish
Extra olive oil for garnish
Chopped fresh parsley for garnish (optional)
Combine chickpeas, tahini, garlic, cumin, lemon juice, olive oil, cayenne pepper and salt in a small food processor and pulse until thick and smooth. With motor running, gradually add enough water to form a smooth creamy paste (no more than 1/4 cup - start with small amounts; don't let it get too thin). Season with salt and extra cumin and cayenne to taste. Spread onto a flat plate or bowl, swirling with the back of a large spoon to make grooves. Drizzle wtih extra olive oil, sprinkle with paprika and scatter parsley on top.
Makes 3 cups.
This recipe makes 3 cups, enough to serve about 6 people and can be kept in the frig for up to 3-4 days. If you're really a purist (like me) pair with homemade pita bread, warm from the oven. Yummy!
Hummus
2 cups cooked chickpeas (or 1 15-oz can)
2 TB Tahini (sesame paste - peanut butter can substitute in a pinch)
4 garlic cloves, crushed
2 tsp cumin (more to taste)
1/3 cup fresh lemon juice (2-3 lemons)
3 TB olive oil
Large pinch cayenne pepper
Salt to taste
Paprika for garnish
Extra olive oil for garnish
Chopped fresh parsley for garnish (optional)
Combine chickpeas, tahini, garlic, cumin, lemon juice, olive oil, cayenne pepper and salt in a small food processor and pulse until thick and smooth. With motor running, gradually add enough water to form a smooth creamy paste (no more than 1/4 cup - start with small amounts; don't let it get too thin). Season with salt and extra cumin and cayenne to taste. Spread onto a flat plate or bowl, swirling with the back of a large spoon to make grooves. Drizzle wtih extra olive oil, sprinkle with paprika and scatter parsley on top.
Makes 3 cups.
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