HUMMUS
1 (16-oz. can) garganzo beans--drained
3 T tahini (sesame seed paste) I don't
necessarily level them
1 t chopped garlic
1/2 t cumin
1/4 t salt
3 T corn oil
1/2 cup lemon juice (or a little less)
You can find tahini in the eastern/mediterranean
delis. I usually find it in the Armenian or Greek ones here, but it is a staple
throughout the middle east. Once opened, I refrigerate and it keeps a long
time.
I do this in the blender--adding the lemon juice
and drizzling the corn oil in. If it is too thick you can drizzle
in a little more lemon or oil. Seems to me I have used regular
olive oil in place of the corn oil. I refrigerate
it and take it out a bit before serving it so it's not too cold.
Usually, you drizzle a little olive oil over the
top and sprinkle with a little cumin before serving.
Now, I have never had any
trouble preparing this. Always seems to be consistent. However, I gave it to
some friends that loved it and they said their's was so bad that
they had to throw it out.
??
Good luck--don't think you
will have any trouble.
**Our family always doubles this recipe, and we make it in our food processor. We always rinse or soak the garbanzo beans in hot water to warm them up because it seems like they blend easier. We add all the ingredients at once and thoroughly blend it. Once it is blended we will add more lemon and olive oil based on taste and consistency. We have also used lemon powder (from Middle Eastern stores) instead of lemon juice. When we use the lemon powder we use approximately 3/4 tsp of lemon powder (I'm guessing), 1/8 - 1/4 cup water, and additional olive oil based on consistency. Those are all approximate based on taste and consistency. Super easy, really! We will serve with pita bread, carrots, cucumbers, bell peppers, etc.
