Hummus Recipe

 

You can buy prepared hummus, but it is usually better if you make it fresh. The tahini can take some effort to find. Most natural food stores have it as do well-stocked grocery stores. It can be placed either with the whole foods or with the foreign foods. Sometimes it is with the Kosher foods. Tahini is a sesame seed paste, similar to peanut butter in texture and needs to be stirred well before measuring if the oil has separated out. The white pepper has a sharper taste than black pepper and keeps the color lighter.

 

 

1
16-ounce can garbanzo beans
1/2 to 1/4
cup garbanzo juice (reserved from the can of beans)
3
tablespoons fresh lemon juice
2 to 3
cloves garlic, pressed
1/4
cup tahini (sesame seed paste)
1/2
teaspoon salt
1/2
teaspoon white pepper
1
package pita bread
Olive oil (about 1/4 cup)
Parsley, for garnish

 

 

Drain the garbanzo beans; reserve the juice.  Using a food processor, puree the beans with 1/4 cup of the garbanzo juice, the lemon juice, garlic, tahini, salt and pepper.  Transfer the dip to a serving bowl and chill.  A couple of hours before serving remove the Hummus from the refrigerator and allow it to come to room temperature.  At the same time, use a pair of scissors to cut each pita bread round into 8 to 10 serving wedges.  Wrap them in a piece of aluminum foil.  To serve, place the pita bread in a 350° oven for 5 to 10 minutes to warm it.  Spoon olive oil over the dip to make a thin film on the top.  Decorate with a large sprig of parsley and serve with the warm bread.