I’ll never forget the first time I tasted hummus. It was my freshman year of college, I was 17 and living in DC. It was at a bar near campus called Mr. Henry’s, which – in addition to serving hummus – also supplied liquor to the mostly underage clientele and was for some reason decorated like a Victorian brothel. I loved the place. They used to serve their hummus spread across a large circular platter, topped with a small pool of olive oil and dusting of paprika. I can’t say it was the best hummus I’ve ever eaten, but it’s certainly the most memorable. This recipe makes a light, low sodium hummus, with a nice garlic flavor and slight citrusy tang. It’s perfect with fresh veggies and low sodium pita, and also makes a fantastic filling for vegetarian wrap sandwiches. Drizzle a little extra olive oil over top when serving, if desired.
Yields about 2 cups.
SODIUM CONTENT: 48.8 mg per cup
1 15-oz. can no-salt-added garbanzo beans (chickpeas), rinsed well
2 T. olive oil
3 T. sesame tahini
3 T. freshly squeezed lemon juice
1 T. coarsely chopped garlic (about 3 cloves)
Place all ingredients into a food processor and puree until smooth. Serve at room temperature. Store leftovers in an airtight container and refrigerate. Hummus will stiffen as it cools, so bring back to room temp before serving. Garnish with a dash of ground paprika, freshly chopped parsley and additional olive oil if desired.
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