i got this recipe from my mom. It is yummy and a nice thing to have on hand to use as a veggie dip or sandwich spread. Whenever I make some it never stays in the fridge for long. This recipe makes a pretty large amount, but it's a good amount for a party.
3 cups canned garbanzo beans, reserve drained juice
2 cloves of garlic, minced
1/2 cup lemon juice
1 1/2 teaspoon salt, to taste
3/4 cup tahini (sesame seed paste)
1 tablespoon olive oil
1/4 teaspoon pepper
Pinch of paprika
Puree the garbanzo beans in a food processer or blender (I prefer to use our blender. It seems like it can better handle the beans). Stir/pulse in the crushed garlic, lemon juice, salt, and tahini. The hummus should have a consistency similar to that of mayonnaise. If it is too thick add reserved juice (I usually add slightly less than the juice from one can). Pour into a bowl and top with the olive oil. Sprinkle with paprika.
This recipe is actually from an old friend during our berkeley days - marylou bedrosian. when caity was about 2 yrs. old, marylou was one of her favorite people! caity also loved a sculpture of jack and the beanstalk than sat on marylou's window sill.
ReplyDeletehaven't heard from marylou in about 20 years, but her armenian style hummus and tabouli are standards at our house! mom