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.)
Sumac Cauliflower Steak with El Greco Spelt Salad
Crusted with sumac and Alderwood smoked salt, this cauliflower steak is a healthy vegetarian entree full of texture and color. The dish is inspired by Mediterranean flavors that compliment summer vegetables, and it’s accompanied by a …
Fried Potatoes with Harissa Tehina
The cookbook club is taking a trip to the Middle East for the March 2016 Meet & Eat with Zahav: A World of Israeli Cooking. This fantastic book from Michael Solomonov and James Cook reinterprets …
Duck Confit Mole Tacos
Duck Confit Mole Tacos? Yes, really!! This dish brings together two epic indulgences- duck confit and mole, and the result is a decadent taco that is simply over the top. Both dishes are pretty labor …
Garam Masala Meatballs with Mango Chutney
These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and barberries, although dried tart cherries would …
Steamed Cuban Beef Buns (with Chicken Stock)
At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …
Leave a Comment