original recipe from mark bittman, broadway books, 2005
(sfpl)
yield 8 servings
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
juice of 2 lemons, plus more as needed
pita and/or vegetables, for dipping
put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
taste and adjust the seasoning. for consistency, you may need to add more reserved liquid from the beans and/or additional olive oil.
serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
1 comment:
4/5
the best homemade hummus (so far).
tinkered a bit after the ingredients were combined for a smoother texture (additional liquid and olive oil).
remember : no more than 1 garlic clove per can of beans. (seems to be the perfect amount : not too garlicky, not too ungarlicky.)
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