Arthur Adam Housley
I have enjoyed Hummus all over the Middle East and Mediterranean. Yep...it's a dip, or spread and it can be enjoyed on everything from salad, to a creamy mix with tuna fish for a sandwich. In the U.S. it tends to be sold like a paste, while the kind I enjoy is much more creamy...so I make it that way. Also...you can add a ton of die rent flavors to it. So this is just the basic recipe, you can everything from bell peppers, to sun-dried tomatoes, to banana peppers.
2 cans of chickpeas (garbanzo beans) and a can of white beans.
1/4 cup chickpea liquid, or more, as needed
2 tablespoons of garlic spread
1/2 cup tahini
3/4 cup olive oil
4 garlic cloves mashed
1 jalapeño pepper
2 lemons, juiced
1 tsp cumin
1/2 tsp salt
You can garnish this with a ton of spices, herbs and veggies and even more olive oil and whole olives. So many ways to serve this and make an amazing and healthy dish/snack.
To make...dump it all into a blender and blend until creamy. Add olive oil, or even a little water to make it more creamy if necessary. Add a dash of paprika on top!