For my World Music class, I (of course) selected to do the project that involved me cooking a dish that related to one of the cultures we studied. I chose to make hummus…it’s something my parents have made for years and I’ve wanted to try making it myself. Plus, it isn’t very complicated and makes a great finals week snack. As part of my assignment, I needed to prove to my Professor that I actually made the dish–what better way to do this than linking him up to my blog? Welcome, Tony!
Without further ado:
Hummus (recipe from The New Best Recipe)
- 1 15oz. can chickpeas (aka “Garbanzo Beans”), drained and rinsed
- 1 medium garlic clove, minced or pressed
- 3/4 teaspoon salt
- pinch cayenne pepper
- 3 tablespoons fresh lemon juice
- 1/4 cup tahini (hulled sesame paste)
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold. (The hummus can be refrigerated for up to 2 days).
I topped mine with an extra drizzle of olive oil, some chopped parsley and dry-toasted pine nuts, and sprinkled cayenne pepper on top. Eat it with pita!