Hummous - Chickpea Tahini Dip

When all else fails, take some hummous to some friends. Eat. Appreciate your life.

I usually double this amount, and triple for large parties.

1 can (15 oz.) chickpeas (garbanzos)
2 - 3 tablespoons tahini
2+ lemons, juiced and strained
2 - 3 cloves garlic, pressed or crushed (use fresh - no substitutes!)
Salt
Olive oil
Paprika for garnish
Olive for garnish

Drain the chickpeas, reserving some of the liquid. You may also reserve a few whole chickpeas for garnish. Some like to rinse away the taste of the can with fresh water.

If you are committed to "slow" food, and if the taste of freshly cooked chickpeas is important to you, soak a cup of dry chickpeas overnight, drain, then cover generously with water and simmer until tender. Depending on the age of the legume, this could take two or three hours. Reserve some of the cooking water.

If you want to be extremely meticulous, rub the outer skins off all the chickpeas, using your fingers. This lends an incredibly smooth, creamy texture. Most hummous today is made with the skins still on! I usually skip this step.

Combine chickpeas, garlic, tahini in a food processor and blend; add lemon juice gradually. The mixture should become smooth and spreadable, like a thick cake batter. Proportions of tahini and lemon juice depend upon taste and feel. Add bean liquid if it seems too "dry" and pasty.

Be sure to blend until all chickpeas are utterly pulverized. Salt sparingly if using canned - chickpeas may already be salted.

Turn out into a shallow bowl. Serve at room temperature, sprinkle with paprika, garnish with an olive or a few reserved whole chickpeas, and drizzle with best quality olive oil. Serve pita bread cut into triangles, sliced baguettes, or raw vegetables for dipping.

Comments

[Deborah]

Great recipe. thank you for sharing it.

[Leila]

it's also spelled hummus, or hoummus, or hoummous.

[Marilyn Tocker]

Hi. The recipe was delicious. I want to make some for our local craft sale here in Canada. Some questions - 1)I will sell them in simple plastic containers bought from the store. How long will the hummous last kept in the fridge after sale if I make it the night before? I'll need to tell them. 2) The sale lasts from 11:00 a.m. - 4:00 p.m. Can I keep the open sample on the table for people to taste for this entire time period? I thought I would keep containers for sale in a cooler.
Thank you for your help...Marilyn

[Marilyn Tocker]

my email address re the above questions is marilyntmusic@hotmail.com

[Summer]

You have a great collection of recipes...than you for sharing. i just wanted to pass by and thank you also for the link for the land and people link...its a great blog too! have a wonderful day.