Hummus... Smooth & Creamy |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Forget those tubs in the supermarket, they never taste like the real thing. I always use Ziyad brand products for a more authentic middle eastern taste.The addition of the tetbeleh is how it is mainly made in the Jordan. In the mid east people enjoy this as a breakfast side, typically someone makes a run to the nearby falafel restaurant and brings back falafel, hommus and foul(fave beans) and serve with a side of green olives, white cheese and tea using our pita bread as our spoons, and there you have a middle eastern breakfast. In the U.S. it is served as a side dish for the most part, but in the middle east it is more a breakfast dish. Ingredients:
13 ounces garbanzo beans |
3 small garlic cloves |
5 tablespoons tahini |
4 tablespoons yogurt (middle eastern) |
4 tablespoons lemon juice or 4 tablespoons lime juice |
1/2 cup olive oil |
salt |
1/2 garlic clove |
1/2 large jalapeno pepper |
1 whole lemon, juice of |
1 lime, juice of |
1 teaspoon salt |
Directions:
1. Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
2. Place only the beans and garlic in food processor.
3. Run the processor to grind up the beans.
4. Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
5. You will need to let it blend in the food processor for about 10 minutes to get creamy.
6. Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
7. Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
8. Add lemon juice to the garlic/jalapeño condiment and stir well.
9. Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
10. Place in the refrigerator for about an hour or so.
11. Decorate with paprika.
12. Drizzle with olive oil.
13. Serve with pita wedges.
14. Hummus will last for 2 days in the fridge.
15. Enjoy!
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