Real Mediterranean Hummus
IntroductionAuthentic recipe, adapted to taste a tad more garlicky. Authentic recipe, adapted to taste a tad more garlicky.
3 cups garbanzos (chick peas), cooked; OR 2 (15 oz) cans, very well drained
5 cloves, minced
1/2 cup tahini (sesame seed paste)
1/2 tsp salt, preferably Mediterranean sea salt
Cumin, parsley, EVOO for sprinkling on top when serving if desired.
This has a strong garlic flavor. If you're unsure of garlic intensity, start with 2 cloves and add as you go. You can always add more, but you can't take the garlic out!
Serving size, just for ease of tracking, is calculated at 1 oz/2 TBSP.
For dried beans: cook until very tender. The more mushy, the better! Scrape off skins that come to surface of water.
Mince garlic as best you can. Fresh garlic is best, and toasted is better. Place garlic and salt in food processor or blender, pulse to chop. Add tahini and lemon juice and pulse until it is a bit contracted. You can't really over process, but you can under process. Remember, your end product needs to be fairly smooth and it will get harder to make it smooth the more ingredients you add.
Next add chick peas/garbanzos after draining. *Save cooking water*. Process with beans. Add cooking water until the hummus is to your desired consistency and smoothness. I recommend adding it in about 1/3 cup at a time. How much I use varies each time.
Serving Size: Makes a little under 32 ounces
Number of Servings: 30
Recipe submitted by SparkPeople user BRM2010.