Hummus
By Yankee Magazine|Jun 08 2007|
This puree of garbanzo beans is a great make-ahead dip for any occasion, but it also works well as a spread in sandwiches instead of mayonnaise or mustard. The olive oil helps it stay fresh longer when refrigeration is iffy.
Yield
about 2 cups
Ingredients
1 1-pound can garbanzo beans (also called chickpeas or ceci beans)
2 cloves garlic
2 tablespoons tahini (sesame paste)
Juice of 1 lemon
1/2 teaspoon cumin (optional)
1/4 cup olive oil
Kosher or sea salt and freshly ground black pepper
Garnish: 1 tablespoon roughly chopped fresh parsley
Instructions
In a food processor, puree beans, garlic, tahini, juice, and cumin, if desired. With motor running, pour in olive oil until mixture is emulsified and creamy. (Thin with water if too thick for your preference.) Season to taste with salt and pepper. Place in a serving bowl and garnish with parsley.
I think this recipe is entirely too strong for most people. Maybe if the garlic was reduced to one small clove? You’d have to be in love with garlic to enjoy this.