May 30, 2010 by jenniebean10
I loooooove hummus — but not the crap they serve in the dining halls. Anyone who claims that stuff tastes good has never tasted MY hummus. Or any real hummus for that matter. (Basha’s and Sabra are some of my faves from the store.) Once you make your own hummus, you’ll never be able to eat that dining hall paste again. I didn’t have time to make pita bread with this round of hummus, so I poured it over some white basmati rice, carrots, and leftover chicken thighs (next time I would leave the chicken out or season it with the sumac because it didn’t add to the dish at all, I just needed to finish it from the previous day). I sprinkled a little bit of sumac and lemon over top and it was amazing! Sumac is a purplish-reddish dried spice that has a tangy flavor — it’s one of the components in za’atar, and I found it at a Middle Eastern market last time I was up in Saratoga. My best friend’s mother is Lebanese, and so we have cooked and seasoned chicken with it. I had to put the dog outside while I was eating dinner because he kept begging for some of my yummy food. The first time I made this hummus, I did not have a food processor handy in my dorm room, so I borrowed a friend’s electric hand mixer. It was still fantastic, but pretty chunky. Best to use a food processor or immersion blender to get a smooth, creamy texture.
1 can of chickpeas (garbanzo beans), 15-16 oz.
1/4 cup of the juice from the can
2-3 cloves garlic, minced or mashed into a paste
2-3 T tahini (the special ingredient that makes hummus taste so good!)
2 T extra virgin olive oil
1/2 of a lemon
Mince or mash the garlic (use a mortar and pestle and sprinkle it with some salt to get it going — my best friend is a pro at this). Place the chickpeas, chickpea juice (or water if you accidentally dump the chickpea juice down the drain like I did the first time), garlic, and tahini into your food processor. Squeeze about half a lemon over top. Start the food processor, and add the 2T olive oil while it is blending. Add salt, more olive oil and tahini (if necessary) to taste.
Share with some lucky and deserving friends 😀 Then eat it all up!