This is hummus. I was planning on writing where this dish came from, then I realized I wasn’t quite sure, so when I did some research, I noticed everyone in every country was fighting over where it originated from, and it’ll probably get resolved once there’s peace in the world again. Wait, was there ever peace in the world to begin with?
I would like to say it’s a Middle-Eastern dish, though I had it at a Greek restaurant once. It is basically a dip made with mashed chickpeas, and combined with olive oil, tahini (sesame paste), lemon, salt and garlic. Of course, there are many variations of the dish. But this is my favorite, with fresh, raw garlic. It doesn’t matter if I end up sleeping on the couch.
If you are looking for Chickpeas, they will probably be named Garbanzo beans. I learned this the hard way (looking on the back of every can until it stated that Garbanzo beans are also called Chickpeas). Garbanzo is the Spanish name. Don’t ask me why they chose to name them Garbanzo on the cans. But it’s good to know, when you’re pulling your hair out at the store.
Tahini is a ground sesame paste that is usually included in most variations of Hummus. It gives the dip that hint of flavor that you get at the restaurant, if you’ve ever ordered it. I found it in the international section of the store, and it’s usually sold in glass jars.
Serving the dip with pieces of Pita bread is the most common way to eat it, and as an appetizer. I just used thinly sliced pieces of baguette because I like to live on the edge.
1 16 oz. can of chickpeas (garbanzo beans)
1/4 cup liquid from can of chickpeas
4 Tbsp. lemon juice
1 1/2 Tbsp. Tahini
2 cloves garlic, crushed
1/2 tsp. salt
2 Tbsp. olive oil
1) Drain and reserve 1/4 cup of liquid from can of chickpeas. In a food processor, combine chickpeas, tahini, lemon juice, crushed garlic, salt and olive oil. Process until well mixed. Add liquid from chickpeas. Blend until smooth.
2) Serve in a bowl as is, or drizzle olive oil on the top, and garnish with olives.
Don’t mind the image of 3 cloves of garlic. That was a little too strong. 2 would be just right.
Drain and reserve 1/4 cup of liquid from can of chickpeas. In a food processor, combine chickpeas, tahini, lemon juice, crushed garlic, salt and olive oil. Process until well mixed.
Add liquid from chickpeas.
Blend until smooth.
Serve in a bowl as is, or drizzle olive oil on the top, and garnish with olives.