Hummus

Hummus is a nice vegetarian alternative, and a fun dip to bring to parties. There is one ingredient that is kind of weird - tahini. You can usually find it near the pickles and olives. It's sesame paste, basically ground up sesame seeds. The natural oil in the seeds separates out, just like with natural peanut butter, so you have to stir it will to get it all mixed again before measuring. That can be a little messy! And it has a very strange smell if you're not used to it - but when all the ingredients are combined, it is delicious!

I'm going to give the basic recipe first, then the additions to make the roasted red pepper version which is even tastier.


Hummus - Plain

Combine in a food processor:

1 can of garbanzo beans/chickpeas, drained
(or boil 1/2 cup of soaked dried beans for 2 hours)
2-3 cloves garlic, minced
1/2 tsp salt
2 Tbsp lemon juice
2 Tbsp tahini (it is thick, so you may have to scrape the spoon)
2 Tbsp olive oil (don't add it all right away)

Blend in the food processor until completely pureed, adding olive oil as needed to get the desired consistency. You can also reserve some of the liquid from cooking the garbanzos to mix in if it is still too thick.

Serve with veggies, crackers, pita chips, pita bread, homemade bread, or just dig in with a spoon!



Now, to really step up the flavor...

Hummus - Roasted Red Pepper

Start with the same ingredients as the plain hummus, but use only 1 Tbsp olive oil.

Add 1/2 tsp cumin, a sprinkle of cayenne pepper (or as hot as you want it!) and some roasted red peppers - I usually add half of a a 12-oz jar.

Blend everything in the food processor, waiting to add any olive oil - the liquid from the peppers may make the oil unnecessary for texture.

This is the one I like to bring to parties!