Hummus

For Jeramey’s birthday party last night, we needed a fabulous appetizer to compliment the 8 layer cake, beef wellington, roasted vegetables, and potatoes au gratin.   Having recently purchased a jar of tahini as a birthday present (many thanks to Lydia!), we whipped up (rather, Jeramey whipped up, with some instruction) this fantastic batch of traditional chickpea hummus.

As many people know, chickpeas are an earthy, filling, protein-rich legume that goes great on salads and in sauces, or by themselves in a chickpea based dish.  When processed with olive oil, tahini, and garlic, you’re guaranteed to have an appetizer that is a major crowd pleaser and clearly delicious!


Hummus
This recipe is a traditional garbanzo bean hummus recipe including tahini, garlic, parsley, and seasonings.  Use the below measurements for a large batch that is cheaper to make than a small 3 ounce container at any store.  For other hummus recipes, checkout Queen Blogtress, Elise Bauer’s version here.

Ingredients:
* 2 cans garbanzo beans (15 ounces), drained
* 4 cloves garlic, minced or pressed
* 2/3 cup tahini (roasted)
* 1/3 cup freshly squeezed lemon juice
* 1/4 cup olive oil
* 1/2 cup water
* salt & pepper to taste
* 2-3 tablespoons parsley, chopped, to taste
* pine nuts, garnish

Special Equipment Needed:
* food processor

1.) In a food processor combine two cans of garbanzo beans, pressed, or minced garlic, olive oil, tahini, water, and seasonings.

2.) Process until smooth.

3.) Taste to balance the salt-pepper-parsley palette.

4.) Serve with pinenuts and parsley as a garnish and a dollop of olive oil.  Serve with pita, vegetables, or crackers.  Enjoy!

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