HUMMUS
Created by cfwaadmin on 5/4/2011 2:29:48 PM

A long time favorite at the restaurant as well as being a 'must have' at any of our catered events, this
Middle Eastern chickpea spread is easy to make and very versatile. The recipe can be adjusted to your
personal tastes, though you will find most of your guests will enjoy it heavy on the garlic and Tabasco. Well refrigerated, hummus will keep for 2-3 days, though I prefer to make and serve it the same day as the flavor seems brighter and the texture smoother the first day. Serve it with your choice of toasted pita, tortilla chips, flatbread, sliced sourdough or cut fresh vegetables. You can cook your own garbanzo beans if you like.

 

Just be sure that you cook until they are very tender, otherwise the end result will be grainy.

Makes about 1 quart

lngredients
3 cups drained, canned garbanzo beans (reserve some of the liquid)
2 t. minced garlic
Tabasco, to taste
1 t. tahini
2 t. chili powder
Squeeze of fresh lemon juice
2 T. extra virgin olive oil
Pinch kosher salt

 

Combine all of the ingredients in the bowl of a food processor fitted with an S blade. Puree until smooth.
lf mixture does not become smooth in the first minute, you may need to add a few drops of the reserved
liquid, but be careful not to add too much. Taste for seasoning, keeping in mind that after it is cold, the
flavor will mellow slightly. Either cover and refrigerate or serve immediately. lf you leave the hummus sitting at room temperature for more than one hour, for example on a tapas buffet, the leftover should be
discarded. Serve it garnished with fresh vegetables, any kind of crispy chips and drizzled with smoked paprika oil.

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Barcelona