Recipe by: Designs by Jeanne R
I’ll admit it…I’m a convert to Greek food. Up until a few years ago, I had only tasted a few bites here and there. But one glorious day, my brother & sisters had the idea of taking Mom to a Greek restaurant for her birthday. I had no idea what a treat I was in for, and I’ve been a fan ever since! If you’re looking for a traditional hummus, this is probably not it (especially with soy sauce)…but it’s the way I make it for myself. 🙂 In all honesty, I use a lot more seasoning than I’ve listed here. This is just a good starting point. Blend this up first, taste…and add more seasoning until it’s right for you.
1 can chickpeas (garbanzo beans), drained – (or 2 cups cooked & drained if using dried beans as I’ve done here)
3 tablespoons tahini
2 cloves of garlic
soy sauce, a couple of “shakes”
kosher salt, several “pinches”
2 teaspoons lemon juice
1 teaspoon cumin
fresh pepper to taste
water, enough for desired consistency
olive oil & additional cumin used to garnish
Blend all of the above, adding water until the hummus reaches the desired consistency.
Serve cold or at room temperature with a little olive oil drizzled on top, along with additional sprinkles of cumin. Serve with fresh or toasted pita wedges. Keep refrigerated if you’re lucky enough to have any leftovers.
You can make all sorts of flavorful variations with this basic recipe, adding spicy chili seeds or flakes, Greek olive bits, sun dried tomatoes or whatever flavors you love!
Wouldn’t this be wonderful as a sandwich spread? A hummus, cucumber and olive sandwich…now we’re talking!