Yummy, Yummy Hummus

JP and I were at the Commissary (aka Grocery Store for those of you who aren't familar with the military) today and I snagged 2 cans of garbanzo beans (aka chick peas.)  So when I got home, I knew I was going to whip up some hummus.  This isn't my usual recipe, but I thought I'd give it a shot.  I stumbled across David Lebovitz's website via Google.  You should check it out sometime.  There are some really great recipes!  And the rest is hummus history!  Enjoy~

Hummus

Makes 6 to 8 servings Adapted from the Cabbagetown Café Cookbook (Crossing Press) by Julie Jordan


3 large cloves of garlic, coarsely chopped, I used 2 cloves of garlic
1 teaspoon coarse salt
3/4 cup (180g) tahini (sesame paste)
2 tablespoons olive oil
1/3 cup (80ml) freshly-squeezed lemon juice
2 cups (350g) drained canned chickpeas, (reserve the liquid) I used 2 cans
1 cup (15g) gently-packed parsley leaves, preferably flat-leaf I skipped the parsley...didn't have it on hand!
1/8 teaspoon chile powder
6 tablespoons (or more) of chickpea liquid

I added 1 jar of Libby's Roasted Red Pepper, drained

1. In a blender (I used a food processor), whiz together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely-chopped.
2. Add the chick peas, parsley leaves, chile powder, and 6 tablespoons of chick pea liquid, and pulse until smooth. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets well-incorporated.
3. Taste, and add more lemon juice or salt if desired, and more of the chick pea liquid until it reaches a thick, but spreadable consistency. You can make it as smooth, or as coarse, as you want. I like mine mid-way between the two.

Serving: I make a well in the center and drip in some good olive oil and cracker pepper in the crater. Serve with toasted pita chips, baguette slices, or whole wheat crackers. Sometimes I'll add a generous sprinkle of chopped chives or scallions along with the parsley to my hummus as well. It's also good with raw vegetables, as a dip.
Storage: Hummus will keep in the refrigerator for up to four days. You can also freeze hummus, well-wrapped, for up to two months.

Review:  I really liked this recipe!  It's a little different from the one that I usually use, but this will be added to my (ever expanding) recipe file!  Enjoy~