Another tried-and-true recipe today. I've been making this hummus since I first got married almost 12 years ago. I found it on the Internet, of course... It's the first hummus I ever tasted and it's still my favorite. It's super quick to make if you've got some canned or leftover garbanzos lying around.
1 1/2 C cooked garbanzo beans
3 T tahini (sesame paste)
3 T lemon juice
2 T vegetable oil
1 T olive oil
2 cloves garlic, minced
1/2 t ground cumin
1/8 t salt
Place ingredients in a food processor and puree.
* Variation: Add 1/4 C chopped scallions & Tabasco to taste.
- I never put the tahini in. At first it was because I couldn't find it, but then I found I didn't like it anyway. Too bitter.
- I have never used scallions, though I bet shallots would be great, too. I do sometimes add some onion. I've never done the Tabasco sauce. 'Cuz why?
- I put in 1 tsp cumin because we like it at our house, and usually a little more salt, too.
- You can use all veg oil or all olive oil if you run out of one or the other.
- I've also had pretty good luck substituting white beans for the garbanzos when I've run out.
- Up until a few months ago, I never owned a food processor. A hand blender (a.k.a. emulsion blender) was my tool of choice for this. A regular blender would probably do a pretty good job, too.
- For many years, I used canned garbanzo beans for this, one regular size can is almost 1 1/2 Cups, close enough for this house, anyway. Recently, I've started pressure cooking organic dried beans to get rid of some of the salt. Unsoaked garbanzos take 30-40 minutes in a pressure cooker.
This one has never steered us wrong. I've even converted a couple of hummus haters with this one. I like it with carrots but you could use it as dip for any vegetable and serve it with pita bread, of course. It's also good as a condiment on a sandwich. It's a keeper!