Even if you don’t like garbanzo beans (also known as chick peas) you may find you love the taste of hummus on a crispy piece of flatbread or even a rice cracker. It’s also oh-so-good used as a vegetable dip.
A savory Greek appetizer – Easy to make
- 1-2 cloves garlic
- 1 (15-19 ounce) can garbanzo beans (drained but reserve half the liquid for later)
- 4 tbsp fresh lemon juice ((1/4 c))
- 2-4 tbsp tahini paste
- 1- 1 1/2 tsp Kosher salt
- black pepper (to taste)
- 4 tbsp olive oil ((separated 2 and 2))
- 1 tbsp fresh parsley (chopped)
Place garlic and salt into food processor, process 20-30 seconds. Stop and scrape down sides of bowl. Add garbanzo beans, process 20-30 sec. Stop and scrape down then process another 20-30 sec.. Add lemon juice, tahini and 2 tablespoons reserved liquid, process another 15-29 sec. Stop and scrape down. With the processor running add 2 tablespoons olive oil.Blend until creamy and well mixed. If too thick add additional 1 tablespoon reserved at a time until the desired texture is reached.
Transfer the mixture to a medium serving bowl. Sprinkle top with pepper and chopped parsley. Pour reserved olive oil over top; This is optional.
Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.