Monday, April 10, 2006

Hubba Hubba Hummus

I love hummus. It’s hearty and very healthy and amazingly easy to make. Though traditionally served as an appetizer, I also often use it in lieu of mayonnaise in wraps and sandwiches. It’s also relatively expensive to purchase pre-made, but it is equally inexpensive to make yourself and amazingly better tasting. I’ve been making quite a bit of it recently and I have had many requests for the recipe. So, in order to kill several birds with one stone, I’m placing it here. Feel free to make it, or modify it at your desire.

Hubba Hubba Hummus

Either 2 regular sized cans of Garbanzo beans or 1 large one.
I red pepper (optional)
I medium onion (optional)
2 to 4 garlic cloves
Extra Virgin Olive Oil
Juice and zest of one lemon
3 generous of tablespoons of Tahini (in the international section of any major grocery store. It's basically peanut butter - but made from sesame seeds rather than peanuts)
One rounded teaspoon of cumin (Here's a tip for this as well - you can usually find this spice much cheaper in the Latin food section of any major grocery store - or better yet - find a Latin Food store and look there.)
½ teaspoon of crushed red pepper (optional)
½ teaspoon of Turmeric (optional)
Fresh ground black pepper to taste
Kosher salt to taste

Cut Red Peppers, Onions, and Garlic into small chunks and sauté in olive oil until soft.

Rinse Garbanzo beans in colander and shake out excess water.

Layer beans, sautéed vegetables, lemon juice and zest, and spices in food processor. Pulse until desired consistency by adding olive oil intermittently to help process.

Garnish with drizzled olive oil, parsley and paprika.

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