Finally managed to get my hands on some chickpeas (also known as garbanzo beans). Maybe I was looking in the wrong places for them, however I had been having a hard time finding the dried ones (red lentils also seem to be a ‘rarity’ for some reason). I should have known, that the place I should have looked first, would be Bakaliko Greek American Delicatessen! Can you tell I’m a ‘fan’ of the shop?? lol
Recipe for Hummous
- 1 cup cooked chickpeas (garbanzo beans). I like to cook up my own from the dried ones.. however canned ones work just as well.
- Juice of 1 or 2 limes. I’ve used lemon juice in this batch because I had lemons on hand, but I usually prefer to use lime juice.
- 4-5 Tablespoons tahini
- 4 cloves of crushed garlic
- Olive oil (I generally guestimate the amount of this)
- Cumin and paprika (to taste)
- Pop the cooked chickpeas into a blender or food processor.
- Add in the lime/lemon juice and give it a few quick pulses to get it broken down a little.
- Add the tahini and crushed garlic. Pulse again a few more times
- Start slowly drizzling in the oil in small amounts and keep blending until you have a smooth yet not runny mixture.
- Sprinkle with cumin and paprika to taste.
- You can adjust the amounts of lime juice, garlic, tahini and oil to suit your personal preferences.
- You can roast the cloves of garlic before putting them into the hummous. This gives a wonderful flavour, yet helps to reduce the dreaded ‘garlic breath’.
- This is great served with Stuffed Vine Leaves (Dolmades), flat bread and pieces of lamb, along with sticks of celery and carrot or florets of brocolli and similar.