There's something about Greek food. The curries, the spices, the creamy hummus slathered on everything. It's pretty much one of the world's best food groups. Shhh - don't tell Italian food... my other love.
I've got another Greek recipe coming to the blog for you soon, but I thought I'd start with a perfect dip. When Jordan and I first got married, a good friend gave me a binder of some of her most loved recipes from the years. I immediately fell in love with her hummus recipe. I remember making gyro's and dipping veggies in creamy hummus for snacks.
Although I quickly started throwing together all of the ingredients in differing measurements to make my own, I still make some hummus almost weekly as a quick snack with sliced carrots, bell peppers, and crackers. Reaghan lovesss the stuff and eats it by the spoonful!
Here's my slightly tweaked version from the original that came in my married recipe binder years ago. Hope you enjoy!
- 1 (15 ounce) can garbanzo beans (chickpeas)
- 1 lemon
- 2 tablespoons tahini (like this)
- 3/4 teaspoon salt
- 1 teaspoon cumin
- About 2 tablespoons extra virgin olive oil
Drain off half the liquid from a can of garbanzo beans and pour the beans with the remaining half a can of liquid into a blender. Cut a lemon in half and squeeze all it's juices into the blender, being sure that no seeds fall in. Add tahini, salt and cumin into the blender and pureé until it becomes smooth.
Turn blender off, push down any of the mixture that has come up the edges and turn blender on again. Slowly drizzle in some olive oil, about 2 tablespoons worth, until it reaches the consistency you like. Hummus is meant to be creamy, not runny, so a little bit is all you need.
Yields: about 1 cup of hummus and is freshest when kept in the refrigerator for 1 week.