| | BEST DANG GARLIC HUMMUS IN THE LAND! |
[Pictures are posted below!]
Hummus is a pureed garbanzo bean dip with Middle Eastern origins.
Making hummus is so easy you can make it 10 minutes before guests arrive with your eyes closed. Serve it with vegetables, pita bread, crackers or whatever rocks your world. I like to spread it on turkey burgers. OMGosh, this hummus is so tasty on my turkey burgers that it will just make you pass out. We also go through about 36 hard-boiled eggs every week (de-yolked) and we use this hummus on the eggs.
Basic Prep 10 minutes - Ready in 10 minutes
INGREDIENTS
1 can garbanzo beans (chickpeas are the same thing)
1/3 cup Tahini (it's sesame seed paste and comes in a jar)
1/4 cup lemon juice
3 tbsp. (heaping tbsp.) minced garlic, you can used the minced garlic in a jar if you like
1 tsp. Himalayan Salt (I just like Himalayan salt better, use regular salt if you like)
Olive Oil
Paprika
Parsley
Put the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. I use a food processor, but I have used a blender plenty of times as well. It's just not as easy to get out of the blender as it is the food processor. Folks, pay very very close attention to your measurement of tahini and lemon juice. As you can see above, tahini is 1/3 cup and the lemon juice is 1/4 cup. It may not seem like a huge difference, but when you use 1/3 cup of lemon juice instead of a 1/4 cup, then believe me the recipe will not be the same. I have seen reviews of other hummus recipes where people have made comments about the lemon juice and I have thought to myself, "It wasn't the recipe Betty Crocker, you probably made a mistake in the measuring of the lemon juice." Anyway, don't make me say, "I told you so" because I will. I'm like that.
After you have put the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor and blended until smooth, transfer the mixture to a bowl.
Drizzle olive oil (as much as you like) over the hummus. Sprinkle with paprika and parsley.
There have been times when I have added olive oil during the blending process just because I felt like it.
Tahini 'aka' sesame seed paste, can be found in health food stores, gourmet shops and even grocery stores. When I buy Tahini at the grocery store it is $12.95 for a 2 lbs. (32 oz) jar. When I buy Tahini from the Asian Mart grocery store it is $8.95 for the same size jar. So I would go to the local Asian Mart type grocery store in your area. You will only use 1/3 cup per recipe but once you taste this recipe, you will always have Tahini on hand in the cupboard.
Side note - do not refrigerate the Tahini. Just put it back in the cupboard.
One more thing, many times when I am in a particularly-garlicy-mood I will use 3 Tbsp of minced garlic instead of 3 tsp of garlic. Yeah, I said 3 Tbsp. but again, that depends on your level of garlic obsession. When I load up on the garlic, my peeps (guests) LOVE IT!
I always make one without paprika and another one loaded with paprika. Once it gets spooned or dipped, the paprika gets mixed around.
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