Middle Eastern Hummus (Greece, Turkey, Israel, Palestine, Egypt)
Courtesy of Rebecca Woodland
This classic Middle-Eastern pureed chickpea (garbanzo) appetizer is typically served with pita, falafel, or raw vegetables, but it works well as a dip or spread on almost anything.
2 (15 oz.) cans garbanzo beans
¼ cup fresh lemon juice
2 Tbsp. tahini
up to ½ tsp. sea salt (or less, to taste)
1 garlic clove, peeled and mashed
2 Tbsp. Lemon Fused Olive Oil
Spicy Harissa Olive Oil (for drizzle)
- Open cans. Pour beans into colander. Run water over them to remove the foam. (Do not skip this step!!)
- Put beans into the bowl of a food processor fitted with an S-blade (at least 9-cup bowl). Fork the lemon over the bowl so the juice runs into the bowl. Add tahini, salt, garlic, and Lemon Olive Oil.
- Process for 5-10 seconds, or until hummus reaches desired texture. Some like chunky, others prefer it smooth. A bit of water may be needed to achieve desired consistency.
- To serve, pour hummus into a bowl. Drizzle with Spicy Harissa Olive Oil. Sprinkle with paprika or Turkish pepper. Garnish with parsley.
NOTE: If you don’t have tahini, substitute1/4 cup walnut pieces. Put walnuts into food processor and pulse a few times before adding garbanzo beans and remaining ingredients. Warning: Spicy Harissa Oil packs a lot of heat! Drizzle sparingly.
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