A few weeks ago, I made some hummus to test out my food processor...again. Have you ever googled hummus recipes? There's a ton out there but I finally found a basic hummus recipe that I worked with.
Ingredients for success:
Rinse and strain the chick-peas before adding to the food processor.
Chop up the parsley and garlic clove and add to chick-peas.
Add freshly squeezed lemon juice to the chick-peas, parsley and garlic.
Add the tahini and some water. Tahini is a sesame paste which was located in the international food aisle at my grocery store, however, it is sometimes found in the refrigerated section. Puree the ingredients until smooth. When making this hummus, I would combine it first and taste it before you add the salt. You don't want it to be too salty.
Matt is my official taste tester. He also considers himself a hummus aficionado. Last year, he went on a trip to Israel and had hummus every day - which he loved! He said this recipe came pretty close to what was served to him then. Serve with fresh veggies, pita bread or in our case, some
delicious pita chips.
Hummus
Adapted from
Gourmet on Epi
Ingredients:
2 (15 1/2-ounce) cans chick peas
1/3 cup fresh flat-leaf parsley, chopped
1 garlic clove, coarsely chopped
1/4 cup fresh lemon juice
1/2 cup tahini, stirred
1/3 to 1/2 cup water
1 1/2 teaspoon salt, optional
Directions:
Rinse and strain the chick-peas and add to a food processor. Coarsely chop the parsley and garlic and add to chick-peas. Add lemon juice, tahini and enough water to make mixture smooth. Add salt if necessary.
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