RB's Hummus
Olive oil
Paprika and/or red pepper
Parsley or mint leaves
Pita bread
Normal size:
2 10.5oz cans of drained chickpeas (save some of the juice)
2 Tblsp’s chickpea juice
2 or 3 cloves of minced garlic
1/4 cup tahini paste
1 tsp ground cumin
1/4 cup lemon juice (approx. 2 lemons)
1/2 tsp salt
Party size:
2 1lb 13oz cans of drained chickpeas (save some of the juice)
3 or 4 Tblsp’s chickpea juice
3 or 4 cloves of minced garlic
1/2 cup tahini paste
2 tsp’s ground cumin
1/2 cup lemon juice (approx. 3 lemons)
1 tsp salt
Mix the first seven ingredients together in a blender or food processor until smooth. (I suggest using the food processor especially if you’re making the larger quantity). Serve in a flat dish with paprika and red pepper sprinkled lightly on top. Garnish with either fresh parsley leaves or mint leaves. Pour a little bit of olive oil on top and let it trickle all the way around by moving the dish. Of course use the pita bread to eat the hummus!
Helpful hints: You can make hummus taste any way you want depending on the spices used. If you don’t like garlic or cumin, use less or don’t use either at all. If you do like something, put more of it. You can also add things I didn’t include like jalapeno peppers or roasted red peppers (in the food processor phase). You can use yogurt instead of the chick pea juice if you want. The main thing is to keep the amount of chickpeas and tahini somewhat consistent, everything else can be added or subtracted to your own personal liking. Also, you want the consistency to be somewhat thick (but smooth) so don’t add too much liquid.
Contributor: Ray Ray