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I brought my dad’s famous hummus into work about a week ago for a potluck. Apparently the people at my new job are hummus fiends, and several of them asked me for the recipe. The recipe will follow, but first, the tale of how my father taught me to make hummus:

I can’t remember how old I was, but I remember my father shouted down the hall that I had to get off the phone and come to the kitchen. I hung up on my friend, thinking maybe I was trouble. But no. The counter was laid out with ingredients, and my father explained that he was about to show me how to make hummus. Cue dramatic music of some sort.  He explained that the process was nearly as important as the ingredients, and I was to follow his process exactly.  I think I nodded sagely at him, grateful that he was about to impart this knowledge.  Or maybe I just glared at him like the teenager I was.  Here is what I learned:

Hummus

2 cups chickpeas(1 15 oz can) Smash these with a fork in a separate bowl until they look all smashy
3-4 cloves of fresh garlic. Crush and mash the garlic with
1 tsp of salt
1/2 cup of tahini
1 fresh lemon
extra water or olive oil
paprika for garnish

Once the garlic is mashed with the salt, mix that with the tahini. Juice the lemon. Use only fresh lemon juice, as my father explained that bottled lemon juice is “poison.” (I tried to make the hummus once with bottled lemon juice, and it was gross) So, back to the recipe: slowly add the lemon juice to the tahini mixture, stirring a lot. Combine this mixture with the smashed chickpeas in a food processor or blender. Blend until creamy. If the texture is not creamy enough, slowly add water, extra lemon juice, or olive oil and blend. Once the desired consistency is achieved, pour into a serving dish and and make an indentation in the hummus. Fill the indent with olive oil, and garnish the edges with paprika. Trader Joe’s also sells a fantastic African smoke seasoning that goes well with hummus.  Serve with pita bread, or pita chips. I like the multigrain pita crackers from Trader Joe’s.

If you want to be super fancy you can bust out some extra garnish of parsley, kalamata olives, or tomato slices.

If it’s not all gone when your company leaves, you can use the extra in a hummus wrap! Nom.

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3 Comments

  1. Thank you for the tribute! I would now recommend adding a good quality extra virgin olive oil rather than lemon juice or water, having discovered not all fats are bad. Mira’s Dad

      • vegetarianninjalibrarian
      • Posted September 27, 2011 at 7:33 pm
      • Permalink
      • Reply

      The lemon juice adds such a lovely tang though! And using the fresh lemon makes such a difference! 🙂

  2. Looks yummy! Thanks for the link!


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