When I watched my dear friend from Bethlehem prepare baba ganoush from scratch I was dumbfounded how easy it was to make. The same can be said for hummus. I missed out on great flavor consuming store-bought dips only because I thought making them had to be complex and intimidating. Ignorant no more. In honor of my friend, whom I miss daily, I’m sharing this recipe despite the fact that there are a gazillion other hummus recipes already shared.
Although both hummus and baba ganoush basic ingredients are the same, they differ in taste and texture due to their main ingredient. Chickpeas (a.k.a. garbanzo beans) are the star ingredient in hummus while baked eggplant is used for baba ganoush. I can’t tell you which I like better; it’s a tough choice to make. Thus, I’ll be making both for our office potluck next week.
15 oz can Chickpeas, washed and drained
1-2 Garlic cloves, minced
4 tablespoons Tahini sauce
Juice of 1 Lemon
1/2 teaspoon ground Cumin
2 tablespoons Olive Oil, plus more for serving
Cayenne pepper to taste
Salt and ground Black Pepper to taste
Dash of ground Paprika for serving
Toasted Pine Nuts and fresh Parsley for serving (optional)
Using a potato masher, coarsely mash the chickpeas. If you like smoother and creamier hummus, process them in a food processor or a blender. I mashed about 1/2 cup for some texture so it doesn’t feel like I’m eating baby food (all I can handle skinning) and I put the rest in the food processor. These do not need to be skinned – the food processor will blend the skin to death.
Mix the tahini into the chickpeas, then stir in garlic, olive oil, lemon juice, cayenne, cumin and salt and pepper to taste. If hummus is too tick, mix in 2-3 tablespoons water. To serve, scrape the hummus into a bowl (or individual mini bowls) then drizzle about 1 tablespoon of olive oil and sprinkle with paprika, toasted pine nuts and shopped parsley. Hummus is best at room temperature along pita bread. If stored in an airtight container and refrigerated it will hold up to one week.
Looking forward to connecting to you soon.
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