Hummus, Faye Levy's Easy - pareve
Posted by : Karen Selwyn
We already have 8 hummus recipes in the archives, but I decided to send
this along since the introduction may be even more useful than the
* * * * * * * * *
"Israelis are hooked on hummus... Purists insist hummus must be prepared
the old-fashioned way, with garlic, lemon juice and tahini (a sesame
seed sauce) or olive oil. But creative American cooks do not treat the
traditional recipe as if it came from Mount Sinai. They make hummus in
new flavors, such as roasted pepper hummus, olive hummus, spicy hummus,
double garlic hummus, tomato-basil hummus, hummus with eggplant and
sun-dried tomato hummus.
Hummus became such a commercial hit that some companies started selling
dips as "hummus," using other beans instead of chickpeas. Yet hummus in
Arabic and in Hebrew is the word for chickpeas, not for dip, so
concoctions labeled "black bean hummus" make Israelis and Arabs smile.
...The dictionary describes hummus as "a Middle Eastern spread or dip,"
but it's actually something in between - thinner than a spread and
thicker than a dip.
The traditional way to serve hummus is on a plate, drizzled with olive
oil and sprinkled lightly with ground red (cayenne) pepper or paprika
and with chopped parsley. For Jerusalem hummus, sprinkle with toasted
Classic hummus is well seasoned but not hot. Many people in the Middle
East serve a hot pepper dip or green or red chili chutney alongside it,
for those who want extra heat."
FAYE LEVY'S EASY HUMMUS
2 large cloves garlic
2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
3 to 4 tablespoons tahini (sesame paste or sesame butter)
OR olive oil, see note
3 to 4 tablespoons strained fresh lemon juice
About 1/4 cup water
Ground red (cayenne) pepper
Olive oil, for drizzling
Paprika or more ground red (cayenne) pepper, for sprinkling
1 tablespoon chopped Italian parsley
Mince garlic in food processor. Add chickpeas; process to chop. Add
tahini, 3 tablespoons lemon juice and 1/4 cup water and puree until
finely blended. Add more water if necessary so that mixture has
consistency of a smooth spread. Season to taste with salt, red pepper
and more lemon juice if needed.
To serve, spread hummus on plate; sprinkle with olive oil, paprika and
Yield: 2 1/2 cups; about 8 servings.
Note: If you're making the hummus with tahini, use the thick paste
rather than the prepared tahini sauce.
As a variation, to make roasted red pepper hummus, puree 2 peeled
roasted red bell peppers (home-roasted or from a jar) and blend the
puree with the hummus.
Source: "FAYE LEVY COOK IT QUICK : American cooks enjoy spicing up
ST. LOUIS POST (on-line edition), 7/26/99
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