Hummus is a dip or a spread that is made from chickpeas, lemon, tahini, olive oil and garlic. You can add extras to hummus like spices such as cumin, paprika, cayenne pepper, etc. or you can add some herbs or even things like roasted red peppers or sun-dried tomatoes etc. The possibilities are seemingly endless. Not only is hummus is super easy to make but it is also fairly healthy and it tastes great. I really enjoy the flavour and the creamy texture of hummus and I make it fairly often. I like using hummus as a dip for pitas and vegetables and as a spread on crostini or in sandwiches. This time I made a basic hummus and I served it on crostini-the ideal Sunday’s appetizer for the games…..
30oz. Chickpeas, drained (Garbanzo Beans)
2 Red Bell Peppers-roasted and skinned
1-1/4 tsp. Cumin
1 Onion, minced
2 Cloves Garlic, minced
5 Tbsp. Tahini
2 tsp. Salt
Saute your onions and garlic on low heat in a touch of butter until they begin to smell sweet. There should be no color on the onions or they begin to taste savory.
In a bowl, combine the chickpeas, onions, garlic, touch of oil, cumin, salt, touch of cayenne and lemon juice. When the peppers are cool, skin them, seed them, and dice them up and add to the bowl.
I like my hummus smooth, if you prefer it chunky then mix everything by hand. Since I like it smooth, I put everything in a food processor and blend on high speed. As everything is pureeing I slowly add the tahini. Tahini really adds depth to hummus. It’s essentially a Sesame Seed pasted puree. At this point just adjust the seasonings as you see fit.
Slice some french bread and brush with oil and freshly cracked pepper. Place in a 500 degree oven for 3-4 minutes, top with hummus, and garnish with parsley.