Hummus

My daughter put in a request for hummus. I thought it would be great to teach her how to make a traditional recipe, using the food mill. When you mention hummus, to a person who has never tried it, they tend to right away say they don't like it. Or if they know a little bit about hummus, they say they don't like the texture. If you are put off by the texture, it is the same as a bean dip. Hummus is just a bean dip!

I begin with a can of Garbonzo beans, reduced sodium, if you can find them. The beans are drained and rinsed. Then they are put in a pan with a little water, and cooked a few minutes to soften.

Here's a tip, to make the smoothest hummus around: Blend the tahini mixture, and beans, using a food mill. The result is a smoother dip. Smoother than you would get if you processed the ingredients in the food processor, or blender.

For more helpful kitchen advice like this, visit my [Tips & Techniques] page to elevate your everyday cooking.

 

The casing from the bean is left behind!

I like to make a platter; serving pita chips and vegetables alongside the hummus. Serve as an appetizer, or for a light dinner works well in the summertime.

 

HUMMUS

INGREDIENTS:
1 (15.5 oz) Can Garbanzo beans, drained
1/2 Cup water
1/4 Cup lemon juice
1/4 Cup tahini
1 Clove garlic, minced (I use roasted if I have on hand)
1/2 Teaspoon kosher salt

GARNISH:
1 Teaspoon olive oil
Paprika
1/2 Teaspoon parsley, chopped

Drain and rinse beans. Put beans in a small sauce pan, with water. Bring to a boil. Reduce heat to medium and cook beans for 5 minutes. Remove from heat. In a small bowl blend juice, tahini, garlic and salt. Place a food mill over a bowl, to stabilize. Using a slotted spoon, put spoonfuls of garbanzo beans into the food mill. Add tahini mixture, with the beans. Process all ingredients through the food mill. Stir all ingredients. To serve: place dip in a bowl and make a well in the center, to hold the olive oil. Sprinkle with paprika and freshly chopped parsley. Serve with toasted pita chips and fresh vegetables.