Shopping List
Traditional Hummus:
- 8 cloves fresh garlic
- 4 C garbanzo beans, cooked and drained
- ½ C tahini (ground sesame seed paste)
- 1 tsp salt
- 1½ T ground cumin
- ½ C lemon juice
- ½ C olive oil (more oil is optional)
- Water (optional, as necessary)
Spinach and Herbs Hummus:
- 8 cloves garlic
- 4C drained garbanzo beans
- ½C tahini (roasted sesame seed paste)
- 10oz. package frozen chopped spinach, thawed and pressed
- 1 tsp salt
- 2T dried parsley
- 1½T ground cumin
- 1T white pepper
- ½C lemon juice
- ½C olive oil, more as necessary
Instructions
Traditional Hummus:
- In the food processor, process the garlic cloves until finely minced.
- To the processor bowl, add the garbanzo beans, processing until crumbly, yet smooth.
- Add the tahini, salt, and cumin. Continue processing until all ingredients are combined. The mixture should now begin to smooth out with little evidence of whole beans remaining.
- Add the lemon juice to the processor and continue to blend until combined. By now, the mixture should be smooth and taking on the color of the hummus.
- Finally, drizzle in the olive oil with the processor running until all ingredients are smooth and blended. If you prefer a thinner result, you may add more oil or water, suggested at one tablespoon at a time.
Spinach and Herbs Hummus:
- In the food processor bowl, process the garlic cloves until finely minced.
- Add the beans and tahini, processing until finely chopped and combined, about thirty seconds.
- Add the salt, white pepper, cumin and lemon juice, processing again until incorporated.
- Add the parsley and spinach, continuing to process until product is thoroughly blended and you are unable to pick out large bits of spinach.
- With the processor running, slowly drizzle in the olive oil until acquiring a smooth paste, adding more oil to get the consistency you like.
- Serve with fresh baked tortilla chips or toasted pita points, accompanied by assorted vegetable sticks.
Equipment:
- Food Processor
- Scraper
- Measuring cups and spoons