Wednesday, March 9, 2011

Hummus (Chickpea and tahini dip) (p. 74)

Ah, Hummus (Chickpea and tahini dip) (p. 74). There are about a thousand variations of hummus and I wasn't very impressed by TJOC's previous hummus recipe (Half moon hummus), which was far too lemony for my liking.

I took my (canned) chickpeas, combined them in the food processor with lemon juice (way less lemon juice than the HMH recipe, thankfully), tahini, garlic, and salt:

Drizzled a little olive oil on top, sprinkled a little paprika, and done!

This was a tasty, simple hummus. Was it my favorite hummus recipe ever? No. But it was super easy. I think it would be a good base recipe for creative cooks--I see myself adding a ton more garlic or black olives or something. It's nice to have hummus on hand since it's a nice, filling snack. And it always seems like a waste to buy since it's so easy to make.

Any favorite hummus recipes out there? Favorite add-ins?

Random facts:
  • Hummus comes from the Arabic word for chickpea (Wikipedia). Simple right?
  • Chickpeas have much more oil than most other legumes (On Food and Cooking, p. 491)
  • Chickpeas and garbanzo beans are the same thing. The word "chickpea" comes from the Latin name and "garbanzo" comes from the Greek name (On Food and Cooking, p. 491)

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1 comment:

  1. Really good recipe. I do make the half moon hummus and love it! It's a staple in my house. Did you use a fresh lemon? I have a lemon tree, and it turns out really good, not that tart. Look forward to checking out your other recipes!


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