21 January 2011

Pita + Hummus : Part 2 : The Hummus

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This is the easy-peasy version of Hummus. I like it no fuss and a bit mild--mind you, not bland but mild. And it has the two thumbs and toe up from all of my office mates, including the hummus connoisseurs as well as those who swore up and down that they did not like hummus.

The Cast:
  • 15.5 oz can chickpeas (garbanzos) - drained but save the juice
  • 1 lemon
  • 1/4 cup tahini
  • 2 cloves garlic
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup chopped parsley
The Method:

In a food processor add the can of drained chickpeas and aprox. 1/4 cup of the juice from the chickpea can. Cut the lemon and squeeze the juice into the processor. Begin blending.

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Add into the mix the 1/4 cup of Tahini, along with the salt. Tahini is a sesame seed oil, and tends to seperate in the jar, so it is a good idea to stir it up well before pouring into the food processor. Blend until smooth. If having a difficult time blending, pour in slowly some more of the juice from the chickpea can.

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When the texture looks consistent, take a sample bite and flavor to personal preference adding more lemon juice, salt, or tahini.

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When satisfied, spread over a plate, leaving a well in the middle of the hummus. Finely chop up some fresh parsley and sprinkle over the mixture. May also use other spices, such as paprika to give it a little umph.

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Drizzle the olive oil into the well and it is ready to go. Best if slightly chilled. Serve with pita bread, veggies, use as a spread in sandwich--this little bugger is good just about anywhere.

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