"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Hummus Recipe

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This recipe for Hummus, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, October 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cans chickpeas (garbanzo beans)
1 Tbs. liquid from can
1/3 cup finely-chopped onion
1 Tbs. pureed fresh garlic
5 Tbs. fresh, strained lemon juice
5 Tbs. tahini
1 Tbs. olive oil
Extra-virgin olive oil
Paprika, preferably Hungarian

Directions:
Directions:
Drain all but a tablespoon of the liquid from the cans of beans. Put the beans and all the other ingredients except the extra-virgin olive oil and paprika into a food processor. Process until the mixture is a smooth paste. There can be a few lumps in it, but they should be very small. Spoon the hummus onto a large platter. With a spoon, work the pile out towards the edges, leaving a rim at the edge like that of a pizza crust. Pour a thin stream of the extra-virgin olive oil around the top of the hummus, making a design if you like, but not a puddle. Dust the top lightly with the paprika.
Serve with pita bread, toasted and cut into six slices.

Number Of Servings:
Number Of Servings:
Serves about 20.
Personal Notes:
Personal Notes:
Most Lebanese chefs all say to use canned chickpeas. Others say to puree fresh garlic with salt in a food processor and to use a lot of lemon juice.

 

 

 

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