We usually have hummus around as a dinner alternative for my daughter. When she objects to what is being served, she is always agreeable to have hummus with vegetables and flatbread. We also serve it as an appetizer, and eat it on sandwiches with lettuce and shredded carrots. I always use the recipe from The Moosewood Cookbook – a gold standard. I make 2 modifications to this recipe- I add some of the bean liquid to make the hummus more creamy, and I warm the beans in their liquid in the microwave for 2 minutes before pureeing. Melissa Clark, a New York Times food writer, suggested warming the beans to make the hummus more creamy- it really works.
- 2 medium cloves of garlic
- a handful of parsley or basil
- 1 scallion, cut in 1-inch pieces
- 1 15 oz can of chickpeas (warmed)
- 3 T tahini
- 3 T lemon juice
- 1/2 tsp salt
- cayenne, cumin, paprika, to taste
- Place garlic, parsley/basil, and scallion in a food processor or blender, and mince.
- Add chickpeas, tahini, lemon juice, some of the bean liquid, and salt, and puree to a thick paste.
- Season to taste, if desired, with cayenne, paprika, and cumin (and correct the salt if necessary). Transfer to a tightly lidded container and chill.
