Hummus

hummus- platter
Hummus is a nutritious appetizer or snack. It is made from chickpeas that are full of protein and fiber. I garnish mine with jarred, roasted red peppers and serve it with fresh vegetables or naan.

Hummus

16 ounce can chickpeas, reserve liquid
1/4 cup reserved liquid plus 1 -2 tablespoons more to achieve desired consistency
1/4 cup fresh lemon juice
3 tablespoons tahini (sesame seed paste)
1/2 to 1 teaspoons finely minced garlic
1/2 teaspoon teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon olive oil
Garnish: jarred roasted red peppers, finely chopped and drained

Drain and reserve liquid from can of chickpeas. In the bowl of a food processor: add 1/4 cup liquid from the can of chickpeas, lemon juice and tahini. Process mixture for 1 minute. Scrape down sides of bowl and process for 30 more seconds to whip the tahini (this makes the hummus smooth and creamy). Add  garlic, salt, pepper and olive oil. Process 30 seconds, scrape down and process 30 more seconds.

Add half of the chickpeas and process for 1 minute. Add the other half and process for 1 minute. If the hummus is too thick add chick pea liquid one tablespoon of  at a time until the desired consistency is achieved.  Garnish with olive oil and roasted red peppers.

Published in The News and Neighbor on March 8, 2014

6 thoughts on “Hummus

  1. Hi Mary,
    I look forward to your weekly column, with your wonderful recipes.

    I’m curious about your hummus recipe. Gladly, it doesn’t call for peeling the chickpeas!  What does the sour salt contribute? Where can I find sour salt.

    Just a point of education—tahina is a Mid Eastern ingredient, not an Asian ingredient. Sabra means “cactus” in Hebrew; it’s an Israeli company.

    I have always purchased tahina in the kosher section of the supermarket. Since the kosher section is so small in the South and right next to the Asian foods, I can understand the confusion.

    Thanks, and I look forward to your sour salt answer.

    Judy

    • Hi Judy!
      Thank you for commenting on my recipe! The citric acid can be found at Walmart in the canning supplies. It is made by Ball and by Mrs. Wages. It contributes the signature “tang” flavor of the Sabra brand and also helps to prevent the hummus from oxidizing and turning brown. Thank you for the education on the origin of tahini. You are right about how close the Kosher and Asian sections are in the grocery store. I will correct my recipe!
      I hope I answered all your questions and thank you for being so kind.

      Best Regards,
      Mary Duke

  2. Hi Mary, I just made the hummus. It’s melding flavors in the fridge. Very nice texture! I added a pinch of cayenne pepper to give it some kick.

    I think that next time I’ll use olive oil instead of canola oil. But I’ll definitely follow your technique! Thanks. I look forward to your upcoming recipes.

    • The first time I made the hummus I used olive oil. It was great but didn’t taste like the Sabra brand. I used vegetable oil in the recipe because the Sabra brand uses vegetable oil. Either way it is delicious!

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