Friday, June 21, 2013



from the kitchen of Robin W.L.
This is a recipe that I devised and tweaked, my family devours it
Hummus is a smart snack in the afternoon when you're dying of starvation, 
the protein in it will hold you till dinner

This recipe doesn't have olive oil in it.  The tahini provides the fat.

12 oz. garbanzos, rinsed
1/4 to 1/2 Cup Tahini  (sesame seed paste, try to find "creamy")
1/4 Cup plain non-fat yogurt (go for Greek style, if you can, it's creamier)
Juice of 1 lemon
2 to 4 cloves garlic, peeled
1/2 tsp. salt

Put everything into the food processor or good blender and let 'er run.  It takes awhile to make it smooth.  If the garbanzos aren't cooked to super-soft, sometimes the hummus doesn't turn out completely smooth, but that doesn't really matter.  When it is all blended, if you think it's still a little thick, add a bit more yogurt or lemon.  Add garlic or salt to taste.

To serve prettily, spread the hummus out in a  6-7" shallow serving dish.  Make a swale or low spot about 1/2" around the inside of the perimeter if you like.  Sprinkle chopped parsley, toasted sesame seeds or roasted red pepper,  or drizzle extra-virgin olive oil in the swale.  Serve as a dip with pita, crackers, or vegetables.  

This hummus will store in a sealed container in the fridge for at least a week.


Add to the food processor:  

     1 - 4 oz. jar roasted red pepper or pimentos
     1 - small can sliced black olives and 1 small can shitake mushrooms
               (go easy on the lemon if using this variation)
     1 - small can sliced black olives and replace the salt with truffle salt.  
               (ditto the lemon with this one, too)


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