Hummus is a really addictive dip you can eat any time. A favorite Washington co-worker, Mac, turned me on to hummus and provided my first recipe. I burned out a good blender motor by trying this without adequately soaking and pre-cooking the chick peas.
- 3/4 cup Tahini (this can be purchased in ethnic stores, or see recipe below)
- 3 cups cooked chick peas
- 3/4 cup lemon juice
- 1/4 cup seeded black olives
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. cilantro hot paprika or red pepper powder
- LOTS of pita bread
Pour liquid off of chick peas and rinse them thoroughly*. Put tahini, lemon juice and other ingredients (except chick peas, bread and paprika) into blender on medium speed. Add beans slowly, grinding to a texture like yogurt.
Add lemon juice a couple of tablespoons at a time if you want it more liquid. Sprinkle with hot paprika, serve with strips of microwaved or toasted pita bread. This keeps well as a snack food in the refrigerator, for about a week. It also will freeze for about a month.
Use a resealable plastic tub.
* If you start with dry chick peas, soak them for six or 12 hours in a jar of water, then cook them slowly for about an hour in boiling water. Their volume will almost double. They can never be soft enough.
Tahini sauce for hummus recipe
- 5 tbsp. ground sesame seeds
- 1 tbsp. sesame oil
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 cup water
- 2 cloves garlic, pressed
Put sesame seeds into DRY blender on high for about 2 minutes. Shut off blender and add other ingredients. Blend again on high until mixed. Use as a dressing, or continue with humus recipe above.