The Real Deal Hummus With Tahine and Garbanzos
"This is the actual famous middle eastern dish that everyone I've made it for goes wild over it. I also posted an adaptation on Recipezaar using peanut butter instead of Tahine. I also modified it using garlic powder to boost the 'garlickiness' of the dip for those who adore garlic. It can be made with regular vegetable oil, but it won't be as exotic quite as the olive oil version. It is still good even using regular oil. I hope you try this. It isn't terribly expensive to make and the longer it sits, the better it tastes."
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
5
ingredients
- 3 (16 ounce) cans chickpeas (garbanzos mostly drained, but retain a half can of juice)
- 4 tablespoons sesame seed paste (Tahine)
- 4 large fresh garlic cloves
- 1 -2 teaspoon garlic powder (optional)
- 5 tablespoons lemon juice (or to taste)
- 8 tablespoons extra virgin olive oil (darkest green, divided in half to use one half in dip, the other half on top when done)
- 3 tablespoons dried parsley (optional garnish)
- 1 -2 tablespoon sweet paprika (optional garnish)
- 1 -2 medium tomatoes, sliced into wedges
- salt
directions
- In a food processor, puree the olive oil, and garlic cloves, chopping garlic first,then pouring in oil while processor is running until garlic is completely incorporated into the oil. Stop processor and add sesame seed paste.
- Start processor and mix this mixture until well homogenized. Gradually pour in lemon juice while processor is running.
- Stop processor.
- Place in processor bowl with sesame mixture the completely drained garbanzo beans.
- Turn on processor and puree the garbanzo beans into the sesame/garlic mixture.
- As it purees, adjust thickness of the hummus if necessary. To thin, add just a touch of liquid from garbanzo bean can.
- Stop and taste test. If it isn't real garlicky, add the indicated garlic powder.
- Puree, stop, taste.
- If isn't tangy add cautiously a teaspoon of lemon juice at at a time. Puree and stop and taste.
- Hint: Don't overdo lemon juice, it can overwhelm.
- For richer flavor puree in a little more olive oil and/or sesame paste and/or garbanzo (if need be buy an extra can just to have some on hand to adjust recipe).
- Lastly test for salt to bring out more flavor, but don't over-salt.
- You might be surprised that the called for amount of ingredients in the recipe list may not the first taste of it exactly be just right. That is why frequent taste tests help get it just the way YOU like it.
- Adjust until it is right for you. It isn't rocket science and I make it sound harder than it is.
- To serve, spread hummus into a shallow serving dish.
- Pour remaining olive oil over top of hummus in the dish and spread backward with a spoon. Sprinkle on optional sweet paprika.
- OR dried or fresh parsley.
- Typically the serving platter is lined with tomato wedges and the dish is served with pita bread pieces.
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RECIPE SUBMITTED BY
Tiomarrano
Chico, 43
<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>
