Wednesday, October 5, 2011
I love hummus as a snack or for a meal, it's so yummy, creamy, and most importantly, healthy. I go crazy with the garlic since this is the perfect dish to put as much as you want and no one cares.
The greatest thing for me was finding a recipe for hummus that doesn't have tahini, which can be expensive if this is the only dish you know of that has it. Since I like cooking Chinese food, I always have sesame oil in the fridge, which is what is used in this recipe instead of the tahini. I also recently saw a recipe with peanut butter, so I'm planning on trying that some time soon.
Another way to save money is buying dry chick peas and soaking the night before you plan on using them and boiling for an hr and a half. It's about a dollar for an entire bag, and no need to boil like regular beans if you don't want to as long as you soak. You don't get the extra sodium either as you would with canned chick peas
serving: 6 to 8
2 cups prepared chickpeas, drained
⅓ to ½ cup extra-virgin olive oil, or more as needed
1 tablespoon lemon juice
½ tablespoon dry parsley or 1 tablespoons roughly chopped fresh parsley leaves
2 cloves garlic, peeled
½ teaspoon dark Asian sesame oil
½ to 1 teaspoon ground cumin
¼ cup water
Paprika, for garnish
In a food processor add chickpeas, lemon juice, garlic, sesame oil, parsley, cumin, and water. Pulse until combined. Turn processor on, and slowly add oil until smooth. Add salt and pepper to taste.
Scrape the hummus onto a plate. Sprinkle the paprika over the top.
Adapted from Hummus Dip Recipe - Dave Lieberman