Hummus
Posted by Caveman Cooking on June 8, 2010
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.
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.
Crush Garlic.
Place all ingredients, EXCEPT PARSLEY, into 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.
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”.
Pour a little Olive Oil into the center reservoir. Then, dust dish with Paprika.
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.
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
Β©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.
Glinda said
Love hummus! I am so going to try this! Do you ever add garlic?
cavemancooking said
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! π
Glinda said
Sorry, Mark. I have cataracts and don’t see very well, especially if I am just scanning a page quickly.
cavemancooking said
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!
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! π
cavemancooking said
Thank you, Caren! Glad you stopped by and commented. Hope you chime in more often!
caren said
yep! Went back and checked and there is most certainly a photograph of adding garlic! Can’t have good hummus without it! π
cavemancooking said
Oh yeah … gotta have garlic!
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!
cavemancooking said
Thank you so much, Caren! We’re glad, too!! π
Chris said
A little hummus and pita chips and my wife is a happy woman.
cavemancooking said
Glad to be of service, Chris! π
Viviane, Taste-Buds said
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!
cavemancooking said
That sounds great, Viviane!
Casey Angelova said
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!
Casey Angelova said
Just made it. Quite good. Loved the garlic, usually I only use on clove. Served with carrots and a fresh baked loaf of artisnal bread.
cavemancooking said
Sounds good, Casey. Now, you’ve made me hungry! π
cavemancooking said
Thanks, Casey! Looking forward to hearing how it goes.
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.
cavemancooking said
Thank you, Claudia!
Drick said
very nice – know the flavor is exceptional
cavemancooking said
It is goooood, Drick! π
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
cavemancooking said
Thank you, PT! Hope all is well with you and yours!!
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! π
cavemancooking said
Thank you so much, Bunky! Yeah, it’s a good one for hors d’Εuvres … 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?!? π
whatscookingwithdoc said
Love the Hummus! Looks delicious (and it’s healthy!)
cavemancooking said
Yeah, Doc! It’s good and good for you, too!! What’s up with that?!?! π
Sarah said
I love hummus, and you have a great site here!
cavemancooking said
Thank you, Sarah!
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!
cavemancooking said
Nothing better than fresh homemade Hummus, Pam. You should give it a go!
One Pita Chip, coming up! π
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?
Caveman Cooking said
I think that the boiled liquid would work just fine, Jason. Though, I’d be a little weary of using the soaking liquid unless it has been boiled.