Make Your Own Hummus
If you’ve ever been to a Lebanese or Middle Eastern restaurant, you probably know the pleasure of freshly made hummus, that glorious mix of chick peas, sesame, lemon, garlic and olive oil. With a little warm pita to scoop up the rich dip, you’ve got a real treat and a great appetizer. Personally, I could make a meal of it.
You can do a surprising number of amazing things armed with a basic hummus recipe. This version is very garlicky (yes, I know that’s not a word) and one of my favorites. Think of this as a starting point. You can cut back the garlic and use other flavorings, like a bit of cumin or paprika, or you can add some roasted peppers or even jalapeño. Just make it your own.
You can also use additional olive oil and/or a bit of water to adjust the consistency. I like my hummus a bit stiff, because it seems easier to spread on pita or fresh bread. For dipping, a softer consistency may be called for. It’s up to you.
Hummus is especially good with a crisp white sauvignon blanc, chablis, vinho verde or gruner veltliner. I’m looking forward to trying the next batch with a good dry rosé, possibly from Provence or Sancerre.
Notes: You can generally find tahini in the international section of a good grocery. If not, it is readily available online. When I’m trying to impress, I’ll take the time to remove the skins from the garbanzo beans. It’s a tedious process, but it makes the hummus very smooth and creamy.
1 15 oz. can of chick peas (garbanzo beans), drained and rinsed
3 Tbsp. tahini (sesame paste)
3 Tbsp. olive oil
2-3 cloves garlic, minced
Juice from 1/2 Meyer lemon
1/2 teaspoon sea salt
1/4 teaspoon white pepper
Additional salt and pepper to taste
- Combine all the ingredients in a food processor.
- Puree the contents of the food processor until you get the consistency you want.
- Taste and add additional oil, a little water, salt and pepper as needed.
- Serve slightly chilled or at room temperature.