by Pierre S. Aoukar, MD
Posted: February 19
1 lb. dried garbanzo beans (chick peas)
1/8 to ¼ c. Tahini
Juice of 2 large fresh lemons
2 medium cloves fresh garlic
¾ tsp. sea salt
Optional: 1/8 c. Extra-virgin olive oil
1. Cook garbanzo beans according to package directions to doneness (either soak overnight and boil the next day, or for same day use: boil for 5 minutes, let sit one hour and boil to doneness). SAVE the water the chickpeas were cooked in.
2. In a food processor mix ½ garbanzo beans, 2 cloves garlic and ¼ cup of boiled water from chickpeas. Blend to coarse texture. Add remainder of the chickpeas, lemon juice, salt and either ¼ tahini or 1/8 cup extra-virgin olive oil and 1/8 c. tahini (Traditionally, the olive oil is drizzled on top, but for matters of conveniences-sandwiches and such-I have become accustomed to putting the olive oil into the hummus itself. This also cuts back on the total fat content of the dish). Process until smooth. If it is necessary, add small amounts of the boiled water to adjust the thickness of the hummus.
You can add many things to your hummus for variation. I like to add the following all at once:
1 Tb. toasted cumin seed, 1 tsp. dried mint, 1 tsp. garam masala, 1 tsp. dried oregano, and either some crushed red pepper or a very thick hot sauce to taste.
In addition, Hummus is superb with fresh mint and pickles.
Hummus, The Recipes of Dr. Aoukar