35. Recipe: Hummos
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Hummos
Ingredients:
2 cans of cooked Garbanzos
1/2 cup of Tahini (sold at Int'l food stores-mashed sesame seed pulp)
1/2 cup of lemon juice
2 cloves of garlic (crushed)
1/4 cup of olive oil
2 T of chopped Italian flat leaf parsley
1 T of paprika (or ground red pepper-depending on whether you like it hot)
salt (to taste)
It is a good idea to boil the precooked garbanzo beans that come in the
cans for an extra 10 minutes, it helps make the garbanzo easier to mash
thus the final product will have less granularity in it.
Save some (about 15 garbanzo beans) whole to use for plate decorating
once the hummos is done.
mash the rest of the garbanzo beans all by themselves in the food processor
(you can add a bit-less than 1/4 cup- of water to help the processing along)
once they are finely ground, add the crushed garlic, the tahini, and start
adding the lemon juice then mix in the food processor every time
you add a little bit and taste-test (I usually put less than what the recipe
calls for then increase the lemon juice slowly to the mix until I attain the
level of tanginess that I like, so it would be a good idea to keep
adding the lemon juice slowly, until the amount of tanginess you like
is attained). same thing for salt, put a little bit than add as you go along
(or don't add if you don't want it in).
Once you are satisfied with the mix, put it in a plate, decorate with
chopped parsley and whole garbanzos in bunches, then sprinkle the
paprika or red pepper on top, and add the olive oil.
Eat with pita bread.
Sahtain
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