My friend Zeina is from Syria. This hummus was made with her expert guidance.
1 15-oz can garbanzo beans also known as chickpeas, drain and then rinse under cold running water a minute or so
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
1/4 cup olive oil
1/4 cup water, 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!
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. Your choice!