(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Syrian Lemon Garlic Hummus
Chick peas are the usual suspect in hummus, a flavorful dip that takes to all sorts of legumes (lentils, beans, any sort of dried peas) and various seasonings. This recipe is a classic but take note of the other possibilities, from sweet potatoes and squash, to ground beets, and and different spice approaches you can create a new hummus every day! For serving, fill a shallow dish with hummus. Then, using the back of a spoon, make a concentric trough in the puree and then drizzle in some olive oil. Serve with Fresh Pita Bread and pickled vegetables such as the pink turnips available in Middle Eastern stores (or make a batch yourself!).
1 19 ounce can chick peas, drained, with some of the liquid reserved (about 1/4 cup)
2 to 4 tablespoons tahini paste (sesame seed paste)
2 to 4 garlic gloves, crushed
1/2 to 3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
2 to 4 drops hot sauce (Tabasco)
2 to 3 teaspoons cumin
1/4 teaspoon coriander
1/4 cup fresh lemon juice
Minced mint, parsley or cilantro
Pulse chick peas in food processor to a coarse mash. Add remaining ingredients and pulse to make a paste. Stop machine, adjust seasonings, add some of the reserved chick pea liquid and some olive oil. Process again to make a thick, smooth paste. Chill, then serve on a shallow small dish or platter with pita. Garnish top with minced parsley and cilantro.
Instead of chick peas, use the equivalent in baked sweet potatoes, squash, beans, lentils or combinations (black beans and white beans, chick peas and pureed sweet potato, or ground beets.
Use different spices such as garlic, paprika, onion powder, smoked chili or chipolte powder, pink peppercorns
Add in chopped smoked peppers, finely minced onions, parsley, minced tomatoes or toasted walnut or pumpkin seeds.
© This is a Marcy Goldman/BetterBaking.com original recipe
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