Sunday, March 18, 2007
This is our very favorite hummus, which we have made for over 30 years. You can increase or decrease the garlic according to your own taste. I used to mash the chickpeas/garbanzos with a potato masher, but now I use my food processor which is so much better. It comes out beautifully smooth.
Cook 1 cup of dry chickpeas/garbanzo beans in water for as long as it takes to make them soft. It can be a few hours, or shorter, if you soak them overnight. You can use a crockpot, if desired. When cooked, drain off the water.
I use Joyva brand sesame tahini, and it needs to be mixed up before adding to the hummus. I put the whole can in the food processor, mix it well, remove it, and measure out 1/2 cup to use in the recipe.
Refrigerate the rest, but use it soon.
Put 2 cups of chickpeas in the food processor. Mix.
Add 1/2 cup tahini. Mix.
Add 1/4 cup olive oil. Mix.
Add 1/2 cup lemon juice. Mix.
Add 1 teaspoon salt. Mix.
Add 4 cloves of garlic, which has been put through a press.
Mix again well.
You can eat it plain, or as a salad with lettuce, tomatoes, sprouts, or
in a sandwich.
Recently we've spread it on baked pita bread.
Preheat oven to 350º.
Split pita bread into wedges, place on cookie sheets, and brush with olive oil.
Optional: sprinkle with salt.
Bake until golden and crisp.
This is so delicious, nutritious, and filling. One of our favorite, favorite meals.