Saturday, October 16, 2010
Hummus with Garlic, Cumin & Lemon
A few weeks ago I discovered just how easy it is to make hummus. Not only is it easy, but homemade hummus tastes far better than store bought. While I thought my last hummus was good, this one surpasses its predecessor by leaps and bounds! The addition of lemon juice and a touch of soy sauce give this dip a savory edge that is irresistible.
Garbanzo beans whirred in the food processor provide a high fiber, cholesterol lowering punch, with the addition of heart healthy olive oil only increasing the goodness of this savory snack. Add a side of broccoli, carrots or zucchini and you have a snack you can feel good about.
Lemony Hummus with Garlic & Cumin
adapted from Fine Cooking, Appetizers edition pg. 11
2 Tbs good quality extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp ground cumin
1 can garbanzo beans (chickpeas), drained and rinsed
2 Tbs tahini
2 Tbs fresh lemon juice, more to taste
2 tsp soy sauce
½ tsp salt, or to taste
2-3 Tbs cool water
extra olive oil for topping
finely chopped red onion for topping
In a small saucepan, combine the 2 Tbs olive oil with the garlic and cumin. Set over medium-low heat and cook until the garlic softens. About a minute after the garlic begins to bubble remove the pan from the heat and cool completely.
Place the garbanzo beans, tahini, lemon juice, soy sauce and salt in a food processor. Use a fork to remove the softened garlic from the oil and drop into the processor. Process for about 30 seconds, then slowly pour the garlic/cumin oil through the machine's feed tube. With the machine still processing, pour 2-3 Tbs of cool water down the tube, stopping to scrape down the sides of the bowl. Continue processing until the hummus is creamy and smooth. Season to taste with additional salt or lemon juice if desired.
For best results allow the hummus to sit at room temperature for an hour or two to allow the flavors to meld.
To serve, spoon the hummus into a serving bowl and drizzle with additional olive oil (I used a lovely garlic oil!) and chopped red onion. Serve with veggies, pitas or pita chips.