Classic Hummus
- Details
Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy veggies, olives, feta and warmed pita bread, hummus is always a crowd pleaser! Our hummus always comes to the table with a hearty sprinkle of spice right on top. Our taste-testers couldn’t agree on just one, so we recommend, Israeli Za’atar, Syrian Za’atar or Sumac.
Perfect hummus!
Classic Hummus
Ingredients
- 1 cup dried garbanzo beans
- 1/4 cup lemon juice
- 1/2 cup tahini
- 3 tablespoons olive oil
- 2 to 3 teaspoons ground cumin seed
- 1 to 2 cloves garlic
Instructions
- Soak garbanzo beans overnight. Discard soaking water, and place in a pot and cover with water by about an inch. Bring to a boil, then reduce heat to simmer. Simmer for 30-40 minutes until tender. Strain and reserve cooking liquid.
- Place all ingedients in a food processor or high-speed blender. Add just enough of the cooking liquid to get the mixture moving. Process to desired consistency.
- Note: You can also substitute 2 15 oz. cans of garbanzo beans, drained, for this recipe - just use water in place of the cooking liquid.
- Garnish hummus with a sprinkle of sumac (or Israeli Zahtar or Syrian Zahtar) and a drizzle of extra virgin olive oil. (We recommend a quality extra-virgin olive oil, if you have one.)
Sweet Potato and Squash Parathas
If you love Indian food, you’re sure to love Summers Under The Tamarind Tree: Recipes and memories from Pakistan. We selected this wonderful cookbook as our April 2017 featured book partly because it showcases a full-flavored cuisine with …
Rose 75 Cocktail
Blending the tart flavor of sumac and the heady sweetness of rose, this cocktail tickles the palate with a full spectrum of flavors. As is so often the case, we perfected the recipe by happy …
Tostada Salads with Limón-Chile
Here’s a great way to eat healthy and enjoy every bite, colorful tostada salad toppers turbocharged with Limón-Chile! Tostadas are a fried corn tortilla kept flat for easy loading of ingredients and we made two …
Five Seed Roasted Potatoes
This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of Poppy restaurant here in Seattle. The spice mix is a version of Bengali Five Spice, a.k.a. Panch Phoron, using ajwain seed in …
Beef and Bean Taquitos with Avocado Sauce
‘Tis the season for hosting parties. While sometimes that can be a bit stressful, the experts at Cook’s Illustrated have come out with this book of 75 “only the best” appetizer recipes to reduce some …
Leave a Comment