With all of the strife in the world, it is a wonder that one thing continues to unite people. This paragon of food is spawned from the simple loins of the courageous chick pea, resilient, proud and strong. It is known by many other names, the Garbanzo bean, Nohut, Indian pea or Ceci bean. I have had hummus in many countries and with varying degrees of garlic but one things remains the same, it is almost always good. This particular recipe was given to me by a one Ali San, Rana’s papa.
For fun I have included many of the comments Ali made when he gave me the recipe. His comments are in Blue.
1 400g can of cooked garbanzo beans (14-16oz)I do not peel them. You need that roughage in your system!
3 Tbsp of their own juice
3 Tbsp of olive oil
1 Tbsp of tahini (optional) (the spell check insisted on changing it to Tahiti, beware!)
2-3 cloves of garlic
1 tsp cumin
flakey red pepper to taste
Juice of ½ a lemon (more or less, to taste)
Once you’ve collected all of your ingredients, drain the garbanzo beans (save the juices) and place them in a blender. In my case I didn’t have a blender so I simply put then in a giant bowl and used my blending wand! Then throw in the additional ingredients and commence to blendin’.
Ali says to blend until you get a moist, fluffy, but not runny consistency. You can experiment and get to that point by adding more or less of its juice and olive oil. I like to leave mine a little chunky!
To give it a little color and put your guests on notice, sprinkle a little flaky red pepper on top…and enjoy. (Now I’m confused, the spell check can’t make out the difference between “flakey” and “flaky”. Nor can I.)
Also my a Lebanese friend taught me that you make a little divot in the middle of the hummus and pour in some olive oil. I hope you like this as much as my guests did! I did not nor do I usually include Tahini. It is hard to find in other countries and not 100% critical to good hummus. Serve with fresh cut carrots and peppers or pita for dipping.
Labels: Hummus, side, appetizer,