Everyone knows about hummus dip. If you like to entertain, it’s a great snack or appetizer for your guests. If you don’t like to entertain, it’s an equally good snack or appetizer to polish off by the tub while sitting alone on your couch. While I can personally attest to its versatility for both scenarios, I can also attest that if you’re having guests over and you put a bowl of hummus out on the table, at least one of your friends will say: “did you make that?”
If you want to lie through your teeth, they’re going to eat the hummus anyway and be none the wiser (just bury that Cedar’s container deep, deep into the trash and if anyone sees it, deny deny, deny). If you want to impress a room full of people that you may or may not care about impressing, you can very easily make homemade hummus dip by yourself.
I had never cooked with tahini before and was suprised at how strong the flavor is. I thought the recipe offered a good foundation, but was very garlicky. Adding a little extra lemon juice, two tablespoons of parsley and a bit more water than the recipe called for improved the consistency and took away some of the heavy flavor from the tahini.
- 4 garlic cloves, minced and then mashed
- 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
- ⅔ cup of roasted tahini
- ⅓ cup freshly squeezed lemon juice, plus additional ⅓ cup as needed
- ½ cup water, plus additional ¼ cup as needed
- ¼ cup olive oil
- ½ teaspoon of salt
- 2 tablespoons fresh chopped parsley
- Pine nuts, sesame seeds or paprika for garnish (optional)
- In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, ½ cup water, parsley and olive oil. Process until hummus is well blended. Add salt, starting with a ½ teaspoon and pulse a few more times. At this point, your hummus should be a smooth, spreadable consistency. Spoon into serving dish and sprinkle with toasted pine nuts, sesame seeds or paprika. Yield: 3 cups.