Classic Hummus

So here is a quick post for a quick easy dish. It is another middle eastern fare. I think in the middle east they understand the types of food that are agreeable with heat.

Hummus is a great summer dish. It's another one of those that does not require you to turn up the temperature in your home, creating a mini sauna. You just collect your ingredients, combine, process, and done. And if you eat this along with tabbouleh and maybe even make a sandwich out of the two, then you have gotten yourself a complete meal without a lot of trouble (or heat.)

There are so many different ways to make hummus, with various different flavors. There's roasted red pepper, spinach, black bean, garlic, cracked chili pepper. The possibilities are endless. So feel free to add whatever else is in your fridge if you are feeling adventurous. But me, I like mine just classic. I am a hummus naturalist. I love the creamy soft flavors of the chickpeas, the slight bitterness of the tahini. Other flavors almost offend my hummus eating experience. But what's true for me isn't true for everyone else. You should try it all ways before you make up your mind.

Classic Hummus
This recipe makes a lot of hummus, easily for 4-8 to have their fill. The recipe can be easily halved if you are not in need of so much hummus.

2 cups chickpeas, you can soak your own or buy the cans
1/2 cup tahini  (sesame paste)
1 clove garlic, chopped
juice of 1-1/2 lemons
1/2 cup good quality fruity extra virgin olive oil
about 1 cup water
salt to taste

Place the first four ingredients in a food processor (or blender) and process. Slowly add the olive oil. By this point, the hummus will look a little thick, and chunky, edible but not quite the kind of hummus you love. Now you can add the secret ingredient - Water. 

Slowly add the water, and you will see the transformation of your hummus into a truly appetizing dish. It will becoming smooth, pale and creamy. Yum. Once you have gotten your desired consistency, the water's job is done. That could be at 1/2 a cup, 3/4 of a cup, or maybe even more than a cup of water. Taste the hummus, and season with salt. Sprinkle with Paprika, a drizzle of olive oil, and a dash of parsley. And finito.

However, If you like your hummus garlicky, you need to use about 4 garlic cloves, instead of one. If you like it lemony, add more lemon. I like it just like this. Alongside Tabbouleh and a pita. Enjoy!