Keep a can of chickpeas (garbanzo beans), a jar of tahini, and some lemon juice on hand, and you can always whip up a batch of hummus.
Sun, Oct 18 2009 at 2:29 PM
- 1 can (15 ounces) garbanzo beans
- 3 tablespoons sesame tahini
- 2 cloves garlic, peeled
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon paprika, sweet or hot
- 1/4 cup lemon juice, or to taste
Prep time: 10 min
Total time: 10 min
Drain the beans, saving the broth.
Combine with the remaining ingredients in a food processor or blender and blend into a smooth paste, thinning with as much of the bean broth as needed to make a thick but scoopable paste. Let stand for at least an hour for the flavors to blend, and check the seasoning before serving.
Use as a dip with pita or romaine leaves.
Makes 2 cups
Good to know
Keep a can of chickpeas (garbanzo beans), a jar of tahini, and some lemon juice on hand and you can always whip up a batch of hummus. If your friends and family are like mine, it will always be one of the first things to disappear.
What beer should I drink with this?
Sudwerk Pilsner, Full Sail Amber Ale
A Levantine Dinner for Eight
- Dolmas (Stuffed Grape Leaves)
- Baba Ghanoush (Roasted Eggplant dip)
- Pea Soup Avgolemono
- Pomegranate Chicken
- Rice Pilaf with Almonds
This menu combines some of the favorite dishes of the lands of the eastern end of the Mediterranean. While religion prevents many residents of the region from drinking beer, their cuisines still provide lots of beer-friendly foods; not surprising, since this is where humans first cultivated grains thousands of years ago, and first converted them into something we would recognize as beer.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: pradeep jeganathan/Flickr
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