Last Updated: Nov. 19. 2010
Hummin’ Hummus
2 cups of canned chick peas, drained (*)
1 tsp minced garlic
Up to 1/4 cup water
2 tbs tahini
1-1/2 tbs lemon juice
2 tbs apple cider vinegar or white vinegar
½ tsp cumin
1/8 to 1/4 tsp salt, to taste
1 tsp extra virgin olive oil
1 tsp paprika
Topping
In a sauté pan, add 1 tbs olive oil and 1 tbs minced garlic. Heat on medium low until garlic has softened; stirring frequently about 5 minutes. Set aside to cool.
Meanwhile, in a food processor, blend chick peas and garlic until a coarse paste is formed. Add tahini, lemon juice, vinegar, cumin, water, and salt. Puree until smooth. While blender is running, slowly add olive oil. Transfer hummus to a container.
Create a well with a spoon in the middle of the hummus spread. Pour the topping mixture into the well. Sprinkle with paprika. Cover and chill. Usually tastes best if allowed to chill for several hours.
(*) A bag of the dry garbanzo beans aka chick peas when cooked according to the directions on the bag will be enough to produce 3 batches of the hummus. Be sure when cooking beans you do not add salt until the last 10 minutes of cooking as it will prevent the beans from softening. Be sure beans are soft for the best hummus.
