Easy Creamy Hummus

Hummus garnished with a dusting of paprika, olive oil, and black sesame seeds,

served with home made crostini crackers.

Hummus is an ancient dish, and variations have made, and consumed, in the Middle East for over a thousand years.  Early forms of hummus usually were usually ground chickpeas (or garbanzos) served with vinegar, pickled lemons, and a variety of herbs.  The modern incarnation of hummus, using tahini and garlic, does not appear until Byzantine times. 

Hummus is one of my favorite foods, and preparation is uncomplicated, and when eaten with bread, is a complete protein, and rich in amino acids, B6, folate, and dietary fiber.

The key to preparing a good hummus is the use of garlic, fresh lemons, and of course, plenty of tahini (a ground sesame paste, available at most specialty food stores, and Albertsons).  There are innumerable variations to hummus recipes, but I think this one has a nice flavor, and is very easy for beginning cooks to prepare.

Hummus

Skill level:

Ingredients

1 (15 to 16 oz.) can garbanzo beans 

1/3 cup tahini

2 cloves garlic

1/3 cup olive oil

juice from 1/2 of a lemon

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon coriander

1/3 cup water

Preparation

1. Open can of garbanzo beans, and pour contents into a colander.  Rinse thoroughly with cold water.

2. Peel the garlic, and chop into large chunks.
3. While sitting in storage, the oils and solids in tahini usually separate.  Stir or blend tahini until smooth and creamy.



Using a small hand blender, I recombine

separated tahini, until it is smooth and creamy.

4. Put rinsed garbanzos, tahini, chopped garlic, olive oil, lemon juice, salt, pepper, paprika, and coriander in a small food processor.  (I usually just use my Cuisinart Mini Prep).

5. Alternating between the "chop" and "grind" cycles of the food processor, grind mixture into a rough paste.

6. Slowly add the water, using the "grind" cycle of the machine.  



I usually just pour the water though the "liquid port"
on the top of the machine's cover,
while running the processor.

7. After water is added, continue to run the food processor until mixture is smooth and creamy (this usually takes about 2 to 3 minutes).  Remove the food processor lid, and scrape the bowl twice during the process.

8. Transfer the hummus into an air tight container, and refrigerate mixture until completely cold (roughly two hours).  Flavors seem to blend better while chilling, and the hummus will set a bit while cooling.
9. Serve with flatbread, such pita, na'an, sangak, or crackers.  Optional:  Garnish with olive oil, paprika, sesame seeds, pine nuts, or chopped parsley.

Alternate Method:  If using a full sized food processor, combine steps 3 through 7; just put all ingredients in the food processor, using the blade attachment, and blend/grind for two to three minutes. (Scrape bowl twice during the cycle).