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A little history, please.
Hummus is the Arab word for chickpea, more commonly known in the United States by its Spanish name, 'garbanzo' bean. But 'Hummus' has become synonymous with the dip, not just the one ingredient.
One look at the ingredients tells you the origin of the hummus recipe. And in fact, the history of hummus extends across the Mediterranean, as far as India, and reaches back thousands of years. While many families and cultures have worked to perfect the recipe, it remains basically the same: Chickpeas, olive oil, sesame tahini, lemon juice, and garlic. The spices and garnishes often vary, but this is an excellent version, if not the best hummus recipe.
Just be thankful you don't have to pick the chickpeas, dry them, soak them, peel them, and then grind them with a mortar and pestle any more. You can if you want to, but it's easier to just pop over to the grocery store, pick up a couple cans of garbanzo beans, and toss them into the food processor. And the recipe does not suffer at all.
Hummus
2 cups canned chickpeas (garbanzo beans), liquid reserved2/3 cup tahini paste*
5 tablespoons olive oil, divided
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)
*You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds in a skillet over medium heat until golden brown, about 3 minutes, then grind.
In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy. Season with salt and pepper. Transfer to a shallow bowl or plate.
Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the top, and garnish with chopped parsley, if desired.
Serve with pita bread triangles, breadsticks or pieces of sourdough bread. Makes about 3 cups.
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