I can’t believe that we’re coming up on almost a year of weirdcombinations postings, that I love Mediterranean style food and have yet to write about hummus. That’s truly weird!

creamy hummus with vegetables and spinach paratha

I make hummus all the time including with many variations. Usually I’ll fry the garlic in a bit of olive oil to reduce the heat (and to improve my breath afterwards.) I’ve added black olives or capers, roasted red peppers or parsley to vary it. I prefer it a bit grainy and thick though Hegui likes more smooth. This time I unwittingly accommodated him by adding olive oil to the recipe. Normally I leave it out but somehow my brain wasn’t working right and I mixed up this recipe with basil pesto American style.

garbanzo beans are key

Creamy Hummus

1 can garbanzo beans (15 oz.), drained and rinsed
2 tbsp. Tahini
3 cloves garlic
Juice from one lemon
Kosher salt and black pepper to taste
3 to 4 tbsp. Olive oil (optional)

Finishing olive oil and powdered pasilla chile for garnish.

Fry garlic in a bit of olive oil for about a minute or two to reduce heat. (Omit this step if you prefer fresh garlic.)

Add garlic to food processor and pulse until minced. Add beans, tahini, lemon juice, salt and pepper, and olive oil if using. Pulse till blended. For a thinner hummus add a bit of tap water. Adjust salt to taste.

Spread hummus in a wide bowl or plate. Drizzle finishing olive oil on top and sprinkle with powdered pasilla.

Serve as a dip with chips, pita or raw vegetables. We had it with vegetables and a spinach bolani from Sukhi’s.

creamy hummus

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