Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Hummus

Posted by Caveman Cooking on June 8, 2010

Hummus
Wherever you travel in the Mediterranean, from Lebanon, to Israel, to Turkey and beyond, Hummus seems to be a mainstay as a side dish and/or appetizer. For good reason … it’s gooooooooood! And so easy to make, as well. So, it only seems fitting that we wrap up our weeklong epicurean excursion to the Middle East with this Caveman’s version of a classic regional dish.

INGREDIENTS

1 16 Ounce Can of Garbanzo Beans (Chickpeas)
3 Garlic Cloves
3 Tbsp Tahini Paste
3 Tbsp Fresh Lemon Juice
2 Tbsp Olive Oil
1/4 Cup Garbanzo Bean Juice
1/4 Tsp Cayenne Pepper
1/4 Tsp Salt
1 Tsp Fresh Chopped Italian Leaf Parsley

RECIPE

Drain garbanzo beans, reserving 1/4 cup of the canning juice.
Draining Garbanzo Beans

Squeeze and strain the juice from a fresh lemon until you have 3 tablespoons worth. About half a lemon usually does the trick.
HINT: Again, I can’t stress enough how using Meyer’s Lemons in these recipes makes such a huge difference. Use them if at all possible.
Juicing Lemon

Crush Garlic.
Crushing Garlic

Place all ingredients, EXCEPT PARSLEY, into food processor.
Ingredients in Food Processor

Process on high setting for about 2-3 minutes, until mixture is creamy and semi-smooth.
HINT #2: This will never get as smooth as the Tahina Sauce. So, don’t over process it trying to get it to that consistency. A very slight grainy appearance is expected.
Ingredients Processing

To properly plate when done, with a rubber spatula scoop out enough to more than cover the area of the serving plate. Smooth out the Hummus, kind of making a wheel shape out of the hummus. Be sure to leave a little round reservoir in the middle of the “wheel”.
Plating Hummus

Pour a little Olive Oil into the center reservoir. Then, dust dish with Paprika.
Plating Hummus #2

Finally, top hummus with finely chopped parsley and serve along side your favorite Mediterranean dish. Pictured here with Falafel, Pita Bread, Tahina Sauce, Caveraeli Salad, and Harif.
Hummus

We hope you’ve enjoyed our culinary journey over the past week. We’ll be adding more recipes to this regional list in the coming weeks, including my promised Falafel recipe … I still need to try one more tweek before it is ready for public consumption.

Prep Time = 15 Minutes
Cooking Time = n/a
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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34 Responses to “Hummus”

  1. Glinda said

    Love hummus! I am so going to try this! Do you ever add garlic?

    • Glinda, garlic is the second ingredient listed: 3 Garlic Cloves. Then, the third step is to “Crush Garlic”, The fourth step: Place all ingredients, EXCEPT PARSLEY, into food processor.
      So, long story, short … yeah, I add garlic! 😆

      • Glinda said

        Sorry, Mark. I have cataracts and don’t see very well, especially if I am just scanning a page quickly.

      • Sorry to hear that Glinda! I have Caroidal Folds in my left eye and can’t see very well out of it anymore. I had to give up playing competitive softball because of it. Getting old sucks!

  2. caren said

    To the above poster if I am not mistaken there was a photo of garlic in the description of how to make the recipe. Will go back and check after posting.
    LOVE THIS SITE!
    Love the photographs, so appetizing! The step-by-step instructions with photographs to explain are fabulous! I am drooling! 🙂

  3. caren said

    yep! Went back and checked and there is most certainly a photograph of adding garlic! Can’t have good hummus without it! 🙂

  4. caren said

    rest assured I will! I am in love with the site, the quality of the photographs, AMAZING…..I am a true foodie (not gourmet but I know my way around a kitchen) and this site just exudes CLASS and artistry! So glad to have found you!

  5. Chris said

    A little hummus and pita chips and my wife is a happy woman.

  6. Hummus rocks! You get served the very smooth versions here in restaurants, but the best hummus is when little grainy, it just gives out the taste of the chickpeas and makes it richer. and BTW I can totally make a dinner or lunch out of it.
    Try it with some ground meat, sauteed with onions and pine nuts. To die for!

  7. I love hummus! Actually, I was going to do mezze for dinner tonight. I was going to use my trusty recipe, but I think I will give yours a try instead. What perfect timing. I rehydrated dried beans and unfortunately have none of the juice left or Meyer lemons. I still think it will turn out well. Thanks for sharing!

  8. Claudia said

    One of my favorite lunches of all time. And so easy. I love the presentation and the step-by-step shows how easy it us.

  9. Drick said

    very nice – know the flavor is exceptional

  10. Penelope said

    Your hummmmmmmmmmus is a Hum-Dinger! It hummmmmmm’s and I love your technique, photos and panache!
    Regards to the clan,
    Hugs,
    Penelope

  11. bunkycooks said

    This looks great! Hummus is one of our healthier choices for appetizer options. I was going to make some today, but was side-tracked. Now that I have seen yours, I have to get to it this week! BTW, your photos are awesome! 🙂

    • Thank you so much, Bunky! Yeah, it’s a good one for hors d’œuvres … we had some tonight for a little family get together. Along with some Crab Wontons – gotta have something sinful to along with the healthy, don’t you?!? 😉

  12. Love the Hummus! Looks delicious (and it’s healthy!)

  13. Sarah said

    I love hummus, and you have a great site here!

  14. boredcook said

    First time I ever had hummus was only a couple years ago. I fell in love with it, but have never made my own. This looks nice and creamy. Please hand me a pita chip!

  15. EV Eats said

    I tend to use the dried beans. How can I go about getting the 1/4 cup of the canning juice? Would the liquid I soaked and/or boiled the beans in suffice or would that totally screw up the end product?

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