Menu

Classic Hummus

  • Details
  • Related Items

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

Yield: 4 cups

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
https://www.silkroaddiary.com/classic-hummus/

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Chipotle Chili Powder Black Bean Burger

Meat. It tastes good, and I love it. Perhaps a bit ashamedly so, mostly for environmental reasons. Inspired by my sister, the tireless vegan, I’ve jumped on the trendy Meatless Monday bandwagon in an effort to …

Chicken Vindaloo

The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …

Brussels Sprouts with Za’atar and Nigella

Brussels sprouts are a leftover food trauma from childhood that I’ve finally overcome. The limp, stinky-sulfur blobs (sorry, Mom) have been replaced with a crisp, roasted vegetable that is full of flavor and befitting a …

Chile & Cumin Hanger Steak

The World Spice Cookbook Club is thrilled to be cooking from Brazilian Barbecue & Beyond at the upcoming June 3rd Meet & Eat. As with last June’s Meet & Eat, the club is returning to our …

South Asian Coconut Butter

Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …