Finally, time to make some hummus. Yummy, yummy, hummus time! This round, I started with dried beans, which meant an afternoon of soaking and slow cooking. However, I ended up with more beans for my money, without the added salt. So, if you are trying to save money or lower your salt, patience helps.
I made some because Serafina really loved having some the other night when we were out, and well, hummus is amazing. The spicy-ness is pretty mild, but you can take out the red pepper flakes if you would like. I am trying to expose Serafina to peppier flavors, and well, she loved this hummus!
- 2 1/2 cups garbanzo beans (if canned, rinsed and drained)
- 1/3 cup tahini
- 1/3 cup lemon juice (2 lemons)
- 1 teaspoon salt
- 2 cloves garlic, roasted or sautéed is better than raw.
- 2 tb paprika
- 1 tsp red pepper flakes
- olive oil (anywhere from 2 tb to 1/3 cup)
- olives, and dried basil or parsley for garnish
1. Using the back of a knife, smoosh the cloves of garlic in with some of the salt. Chop and gather the garlic, then chop and gather. Help the garlic become a paste.
2. Blend, or put in food processor, the garbanzo beans, tahini, lemon juice, rest of the salt, garlic paste, red pepper flakes and paprika.
3. Check the consistency of the hummus, depending on how well you stirred the tahini when you put it in, your hummus could be really thick or smooth. To compensate, open the top hole of your food processor or blender, and pour olive oil. At least 2 tb, but it could be up to 1/3 a cup. Taste your hummus and see how you feel about it. Add the balance that seems right to you.
4. When done, plate with a drizzle of olive oil on top, place a few olives in the center, sprinkle parsley. Serve with veggies, pita, pretzels, in sandwiches, or on toast.