Hummus with Roasted Tomatoes
Hummus with Olive Oil and Cayenne
My friend Zeina is from Syria. This hummus was made with her expert guidance.
1-15 oz. can chickpeas/garbanzo beans
3 Tablespoons fresh lemon juice
1 clove garlic, minced
Cayenne pepper, a Dash – 1/8 teaspoon, as desired
1/2 teaspoon salt
1/4 cup tahini/sesame paste or more
1/4 cup olive oil
1/4 cup water or more; use the cooking liquid from the garbanzos.
Serve with Arab bread, carrot sticks, cucumber slices, and/or red pepper strips.
You can garnish the hummus with olive oil, paprika, cucumber slices, pine nuts or whole chickpea. Parsley too!
Another addition is roasted red cherry or grape tomatoes. Toss them on a sheet pan with olive oil, salt, fresh thyme and oregano. Bake at 375 for 20 minutes or until blistered and beginning to brown. Drizzle with an aged balsamic and pour over a nest of hummus
The hummus taste best and have the smoothest texture if you rinse the beans in water and heat them before adding the other ingredients.
- Drain the garbonzos in a collander. Run cold water over them for 1 minute and toss or stir a few times.
- Then, place the garbonzos in a small saucepan, cover with water by 1 inch and bring to a boil.
- Lower heat and simmer 3 minutes. Drain, reserving some of the liquid.
- Place the prepared garbanzos in a food processor or powerful Ninja type blender and add the remaining ingredients. Process until very smooth; at least 3 minutes. If it is too thick, add more of the garbanzo bean water.
- Pour the hummus into a flat bowl and swirl in a pattern with your spoon. Then drizzle in some olive oil and sprinkle with paprika or cayenne pepper.
- Serve hummus with torn pieces of Arab bread, Naan, either soft or toasted and sprigs of parsley (for cleansing the breath after eating the garlicky dip). I like the crunch with fresh vegetables like carrots, cukes and red bell pepper. Or try the roasted tomatoes as described above