Today, 40 mph winds kept me inside all day long. Although Mister Jack informed me that Thursday night football would no longer be broadcasted, old habits die hard. To go with our television viewing, he made popcorn, and I made Channa’s Hummus.
My brother, who was a vegetarian for several years, graciously gave me this recipe twice.
Who’s Channa? He didn’t know. A friend had given him this recipe, so he thought it was only fair to carry on and give credit to Channa.
2 cups cooked garbanzo beans or 1 can garbanzo beans, rinsed and drained
1/3 cup olive oil
2 cloves crushed garlic
1 teaspoon salt
1/4 teaspoon cumin
2/3 cup tahini
3/4 cup fresh squeezed lemon juice
- You can either soak garbanzo beans overnight, boil them until tender, then process them. If you don’t have the time, one can of garbanzo beans works just as well.
- Place two cups of cooked garbanzo beans in a food processor or blender with olive oil, garlic, salt, and cumin. Mix well.
- Add tahini and lemon juice.
- Process or blend until smooth.
- Serve with vegetables and crackers.
Tahini (sesame seed paste) can be found in any supermarket or grocery specializing in Middle Eastern or Indian food. Since I was too lazy to hunt for it locally, I ordered tahini from Amazon.com. Although some hummus recipes may encourage you to use peanut butter instead of tahini, don’t even bother. Tahini is what gives hummus its flavor. Open a container of tahini and take a whiff. The aroma and its rich golden color will convince you not to use any substitutes.