Growing up in a small northern town, we weren't often exposed to culturally diverse foods. Our aunt taught us how to make this when we were very young, after she finished grad school in Israel. You can re-hydrate dried chick peas, as friends have taught us to do later in life, but this way is quick and easy. There are many variants of hummus (roasted garlic, red pepper, olive, with parsley, etc.), but it's really up to you. You can make this in a food processor or a mini prep-chopper, but you will break your blender if you try to blend it.
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The recipe, after the jump.
- 1 16-ounce can chick peas (or garbanzo beans)
- 2 tbsp sesame tahini
- Olive oil
- 1 lemon
- 2 garlic cloves
- Salt and pepper to taste
- ½ tsp smoked hot paprika (optional, we just love the stuff)
Rinse and drain chick peas well. Add garlic, a little salt, pepper, paprika, and juice of half a lemon to the food processor. Pulse till finely chopped and blended. Add chick peas and tahini, and pulse until ingredients are mixed. Add olive oil a few tablespoons at a time, until the mixture transforms into a smooth paste. Serve with pita or bagel chips.