 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
I got this basic hummus recipe from a friend, who's husband is a chef. I've adjusted and added a few things to it and we love it just like this. This hummus does not contain tahini, but does contain toasted sesame oil. The greek yogurt helps smooth the consistency and the fresh ground pepper adds just a bit of a bite. Serving size is estimated! Ingredients:
2 (15 ounce) cans garbanzo beans, drained and rinsed, reserving liquid |
1/2 lemon, juice of (or more, to taste) |
1 tablespoon toasted sesame oil (high quality) |
3 tablespoons extra-virgin olive oil (first cold pressed) |
2 large garlic cloves or 4 small garlic cloves, pressed |
2 -3 tablespoons plain greek yogurt (2% milk fat) |
1/2 teaspoon dried parsley |
1/4 teaspoon ground cumin, to taste (or more) |
1/4 teaspoon fresh ground pepper (i used a mixed peppercorn brand) |
1/4 teaspoon sea salt |
1/4-1/2 teaspoon smoked paprika |
paprika (regular) |
parsley |
olive oil |
Directions:
1. Drain beans, reserving liquid and rinse well (this removes excess sodium).
2. In a blender or food processor add lemon juice, olive oil, sesame oil, garlic, yogurt and spices. Add beans.
3. Blend or process until smooth.
4. If necessary, add 4-6 tablespoons of the reserved liquid or 4-6 tablespoons fresh water, whatever you prefer, to make a smooth consistency.
5. Place hummus in a glass container, sprinkle with additional parsley and paprika for color and drizzle a small amount of olive oil on top.
6. Cover and chill before serving.
7. Serving suggestions:
8. Serve with pita chips, or flatbread triangles (flatbreads lightly sprayed with olive oil and baked until warm, then sliced into triangles.)
9. Also good served with fresh vegetable crudites or as part of a Mediterranean platter, with feta cheese, kalamata olives, pepperoncini and chopped tomatoes and cucumbers.
|
|