7 October, 2016
Hummus in The Morning, Hummus in The Evening, Hummus Anytime
Hummus is probably best know as an Egyptian food dip or spread. I do love to serve it as an appetizer, spread on sandwiches, or snack with veggies. There are many brands on the market and some are good, but homemade hummus tastes best (at least I think so) and is so easy to make.
My hummus recipe has evolved over time. As you may know by now, I like to experiment with ingredients and seasonings so I’m constantly tweaking them. This is my latest version.
- • Olive oil (to consistency you like)
- • Dried or fresh oregano (depending on fresh or dried – 1 tsp if dried – a small bunch chopped if fresh)
- • Salt
- • Black pepper
- • 1 15-oz can cannellini beans – drained and rinsed
- • 1 15-oz can of garbanzo beans – drained and rinsed
- • Fresh flat-leaf parsley leaves (or I use whatever parsley I have. I may also throw in a leaf of two (not much!) of cilantro occasionally)
- • 2 Tbls fresh lemon (from about ½ lemon)
- • 1 or more cloves of garlic
- • Tahini (I just throw in some toasted sesame seeds if I don’t have tahini)
- • And new addition – dash or two of Wegman’s Tuscany seasoning
- In a food processor, combine beans, parsley, lemon juice, garlic, tahini, salt and pepper to taste (about ½ tsp of salt and ¼ tsp of pepper).
- Add about 1/3 cup of oil as mixture is processing.
- Season with more salt and pepper and Wegman’s seasoning if you have it.
- I was introduced to Wegman's Tuscany Seasoning from my friend Rose. However I made hummus for years without it, so don't think the recipe won't come out good if you don't have the Wegman's seasoning. It will, I promise! Have fun with this recipe and try out your favorite seasonings.
- • 1 cup sesame seeds
- • 3-4 Tablespoons oil (canola, light olive oil or grape seed)
- • Pinch of salt
- Lightly toast the sesame seeds in a dry saucepan over medium low heat stirring constantly until they are lightly browned (3-4 minutes). Cool.
- Add cooled seeds to the food processor and process until a crumbly paste forms.
- Next pour 3 tablespoons of the oil into the processed seeds. Your tahini should be smooth and not gritty. Add more oil or process a little longer if needed.
- Store in jar in the refrigerator for up to one month.