Hummus is an Israeli staple - served as a dip at almost every meal. There are various versions of store-bought, but it's worth while to make it yourself.
- Prep Time
- 1 (15-ounce) can garbanzo beans (chick peas), drained and rinsed
- 1 roasted red bell pepper
- ⅓ cup tahini (sesame paste)
- juice of 1-2 lemons, to taste
- 2 garlic cloves, peeled
- 2 teaspoons ground cumin
- Salt, to taste
- 12 tablespoons water
1. Puree ingredients in the bowl of a food processor with a fitted blade, adding water through the feeding tube to make a thick, fluffy spread.
2. Season with salt and additional cumin.
Tips: Store in the refrigerator for up to 1 week.
- If you have the juice that accumulated from the roasted peppers, add to the ingredients in the food processor and puree.
- Hummus can also be made by mashing the ingredients together using a fork or a potato masher. This yields a rusticstyle version that is thick and fluffy but not as smooth.