Five Minute Hummus Recipe

Not exactly the kind of things people ate when I was growing up. Not in South Jersey that is, and certainly not in the 60s and 70s. I don’t think I heard the word until the 80s when I was in the Big City Of Philly and even then didn’t know what it is.

What it is is one of those wonderful peasant foods that has survived because it is simple, filling, hearty, and versatile. A meal can be made of Hummus and a Pita like I have just finished, or it can be a side dish. You either like it or you avoid it like you would Lentils.

Everyone has their own recipe, and their own tweaks. You may make yours with all sorts of things that I’d turn up my nose at. Bring an Olive near me and I may just accelerate it away from me, but others swear by it.

This recipe is a very basic recipe. I found recipes containing all sorts of things, including the dreaded black olives. I didn’t want to make Tahini from my own toasted Sesame Seeds, and while its wonderful stuff, its labor intensive.

1 can (16 ounces) of Low Salt Garbanzo beans/Chick Peas.
2 Tbls of Olive Oil – Yeah I’ll eat that stuff…
2 Tbls of Sesame Oil – Substitutes for the Tahini and I keep it on hand
Squeeze the juice of 1/4 large Lemon for “Bite” (Optional)
1/4 to 1/2 Tsp of Garlic powder (Optional and keeps away the Vampires)

Turn on the Food processor and let it run until smooth. Serve as a side or spread on Pita.

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