I made this hummus after going to visit family. My Aunts and I had a cooking night and made some Lebanese family recipes (Grape leaves, Hushwey, and Halise).
After cooking up a storm, we went and picked up some hummus, baba ganoush, pita bread, and falafel from a local Middle Eastern restaurant for our appetizer. The hummus was sooo good, that I just had to try it again at home.
Hummus History
In the past in my hummus making, I’ve had a problem with the garlic being too powerful and chunky and the consistency of the hummus giving one dry mouth. I read up on some recipes, tips, and techniques and here’s what I came up with:
By adding the garlic and a few other ingredients in first and blending them well before the chickpeas are added, you ensure that each bite tastes the same and you don’t get any “whoa garlic” bites.
If you don’t like a really strong garlic flavor, just do one clove this recipe. Extra lemon juice adds that “zing” on the tongue and paprika leaves that slightly warming sensation in the mouth. The soy sauce add that extra little “wow that’s really good” bit.
Best hummus I’ve ever had in my life, no joke, seriously yummy and slightly addicting. Try it!
Ingredients
1-2 cloves garlic, coarsely chopped
2 tsp, plus 1 tsp of olive oil
1/2 tsp salt
1/8 tsp paprika
pinch of ground pepper
juice of half a lemon
2 Tbsp tahini (sesame paste)
1/8 cup fresh parsley, chopped
1 15 oz can chickpeas/garbanzo beans, rinsed and drained
1/4 warm water
1/2 tsp soy sauce
Instructions
1. Add garlic clove(s) to a food processor along with most of the lemon juice, salt, paprika, pepper, tahini, and parsley. Run food processor. Slowly add the 2 tsp of olive while machine is running. Scrape down the sides, as needed, until ingredients form a minced paste.
2. Add chickpeas to processor then slowly add the last tsp of olive oil, last of the lemon juice, water, and soy sauce while machine is running.
3. After processing for at least 2 minutes, check consistency of hummus and process longer and/or add more water if too thick or dry. Salt to taste.
4. Serve with minced parsley, sprinkled paprika, and a drizzle of olive oil over top.
You can eat hummus as a dip with vegetables, pita bread, or crackers. It’s also very good on a veggie sandwich with cucumbers, sprouts, lettuce, roasted red peppers, cheese… topped off with a drizzle of balsamic vinegar!
