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.)
Tadka Carrot and Cauliflower Salad
Sometimes we crave something hearty and filling, yet light enough to be healthy. This flavorful salad is able to achieve both! Tadka is a South Asian technique, also known as tempering, that uses hot oil …
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 …
Israeli Zahtar Flatbread
After a long day of working, I just want something quick and easy for dinner, but it still has to be delicious… And if it’s at least somewhat healthy-ish, all the better! I don’t know …
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
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 …
Leave a Comment