Carol's Hummous

Carol Bullock's Note:

A recipe I learned from two Lebanese friends. This is my family's most requested dish at get-togethers.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 cans heated garbanzo beans or 2 cups cooked garbanzo beans
• 8 cloves garlic
• 1⁄3; cup fresh lemon juice (you could use the squeeze lemon that is 100% lemon juice)
• 1⁄3; cup tahini
• 1 teaspoon cumin powder
• salt
• water
• ¼ cup lightly toasted pine nuts (optional)

Toppings

• paprika (optional)
• sliced tomato (optional)
• sliced cucumber (optional)
• chopped parsley (optional)
• carrot (optional)
• celery (optional)
• radish (optional)

Directions:

1. Combine all ingredients except water in blender on pulse or puree setting, until smooth.
2. You will need to add boiling hot water during this process as it tends to sieze up.
3. If you accidentally add too much water it's okay as the lemon and tahini tend to suck it up.
4. Transfer to serving plate.
5. Drizzle with extra virgin olive oil or vegetable oil.
6. Serve with Carol's easy pita bread.

Reviews

[cathy]

Carol's hummous is awesome! Carol recently gave me her recipe when she couldn't make a family get-together[I'm her sister]. Easy recipe, although I should add make only 1 batch at a time, I found my double batch very hard to work with. I also found hot water is very important, as does tend to seize up. Otherwise, quick, easy and delicious! Cathy

[pollen]

this was super easy to make, and quite tasty, although it had rather a strange flavour to it. i found it quite bitter... i think i would put a little less tahini in next time. also, i left it out on the counter for a few hours, and much of the flavour seemed to dissappear... so i would be sure to cover it right after making it next time!

[Shelley (aka Rachelle)]

Delicious! My houmous recipe is similar but without the cumin. Always top with extra virgin olive oil; never use vegetable oil (it won''t give the authentic, rich, fragrant middle-eastern taste or fragrance). For a change: rub pita bread with cut garlic cloves-brush with olive oil-toast in oven until crispy and cut into triangles. Or just scoop it up with non toasted pita. Serve with olives-middle-eastern, small green ones, if you can find them (Atlantic Ave.,Brooklyn, NY, or in a city with a large arabic population, look for an Arab grocery). Or, try Nichoise olives (French, small black).