Hummus
gf / v
My husband's recipe for hummus - a little different take on a yummy appetizer.
​Hummus - what can I say? 
I can eat an entire quart container of this stuff, without blinking an eye!  It didn't start out that way...
The first time I ate hummus was at a party with a blind date.  I noticed that he didn't partake, but I ate quite a bit before I realized it was full of garlic.  Oops!  Needless to say, there was no goodnight kiss or second date.  His loss!
I didn't have hummus again for quite awhile; its popularity seems to come and go in cycles.  The next time I had it, my boyfriend made it for me!  (Now my husband - he withstood the garlic with ease.)  He makes the best hummus and this is his recipe.
It's so easy; I even taught my 3rd grade class to make this for our around-the-world geography food journey. 

Print Friendly and PDF
Ingredients
2 cups chick peas (garbanzo beans), canned (or fresh cooked from dried beans)
2 Tablespoons Tahini (sesame butter)
zest and juice of 2 lemons
3 to 4 cloves garlic, minced
2 Tablespoons dried oregano
1 Tablespoon cumin
1 Tablespoon olive oil
1/2 teaspoon chili powder (optional for heat)
salt and pepper to taste
For garnish:  dash of paprika on top
If more liquid is needed, add teaspoons of tomato sauce.
​Steps
  1. Combine all except paprika and tomato sauce in blender or food processor.  If you're using a blender, you will need to separate into a couple of batches, until it's blended.  Then combine.
  2. Blend or process until fairly smooth.  If it's too thick, add a little tomato sauce.  If it's too thin, don't worry too much - it will thicken as it cools.
  3. Transfer to serving bowl and chill at least 4 hours or overnight.  Garnish with paprika on top.
  4. Serve with toasted pita bread, raw veggies, crackers, tortilla chips, etc.
  5. Keeps in refrigerator for about a week.