Hummus is a Middle Eastern food that has made its way to other parts of the world such as, you guessed it!—America. Hummus is made with garbanzo beans or (chick peas), and with Tahini paste (paste made from sesame seeds.) It is commonly used for dipping; I like to cut pita bread in triangles and spread around the plate; you might like toast the pita bread also.
This is a type of food that you could add ad different flavor every time you make it, and it would still taste delicious. Some people add spices, yet others add other vegetables such as red peppers, black ground pepper, and so forth. I like to add a hint of cayenne peppers and cumin.
The first time I made hummus was about four years ago, and I made a lot of it. I made the mistake of using my blender instead of the food processor. What happened next was painful—I burned the blender’s motor, after that I said “note to self—never use a blender again to make humus.” Now I use a food processor. I recommend that you use a food processor too unless you are making the hummus very watery.
1 can (15.5) oz. of Goya chick peas (you may use any other brand)
1 garlic clove, crushed
1/3 cup Tahini paste
2 tbs lemon juice, freshly squeezed
2 tbs olive oil
¾ ts coarse salt
¼ cup water
Pinch of cayenne pepper and cumin
Black pepper (optional)
- Rinse and drain chick peas and process with the garlic
- Add water little by little and continue processing. Add remaining ingredients and finish processing when all is well blended.