Wednesday, February 13, 2013

Best Hummus Ever

Hummus Platter
I learned how to make hummus originally from a Greek fellow named, Sammy.  He was also my boss at a cafe I worked at when I was a teenager and he offered the best advice for ANY hummus recipe, you can never blend hummus too long, but too short and it will taste like paste.  I have since refined the recipe but followed his words of advice and it is always a huge hit at family gatherings and parties.  I recommend serving it with toasted pita bread brushed with olive oil or as shown in the photo above, with a mix of crackers and cheese.
Serves 10 - 16.

  • 2, 15 oz. cans Garbanzo Beans
  • 1/2 cup Tahini
  • 6 tbsp Fresh Lemon Juice (about 1 large lemon)
  • 1 tsp Ground Cumin
  • 3 cloves Garlic
  • Salt & Pepper to taste
  • Extra Virgin Olive Oil (to dress)
  • Fresh Chopped Parsley (to dress)
  • Paprika (to dress)
  1. Drain beans, reserving liquid.
  2. In a food processor, blend beans and all ingredients with 1/4 cup reserved bean liquid. Add more liquid slowly through feed tube as needed to reach desired consistency. 
  3. Chill in refrigerator (best if allowed at least 4 hours for flavors to mesh).
  4. Pour onto plate. Bake a shallow well and drizzle with extra virgin olive oil. Top with parsley and paprika. Leftovers can be stored in the fridge in Tupperware for up to one week.