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Those of you collecting appetizer suggestions for a holiday party should not pass on this one. Hummus is the classic celebratory appetizer spread of the Middle East. It’s very healthy and unlike anything else on an appetizer table, a welcome switch from ubiquitous dairy-based dips.
Serve it with chips or spread on fresh or toasted pita wedges. Its nutty flavor and smooth texture are habit forming. Note that canned garbanzos instead of dried are preferred as they are easily mashed.
HUMMUS OR CHICK PEA SPREAD
11⁄2 cups chick peas (garbanzo beans), canned
4 tablespoons lemon juice, fresh
2 cloves garlic, minced
4 tablespoons olive oil
1⁄2 cup plus 1 tablespoon beef stock, canned
2 tablespoons parsley, fresh, chopped
1⁄2 teaspoon coriander spice
1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper
4 teaspoons sesame paste (tahini)
1⁄2 teaspoon paprika
Parsley sprigs to garnish
Load blender with chick peas and 1⁄2 cup of stock. Blend with other ingredients except sesame oil or paste, paprika and parsley sprigs. In a small bowl, mix the sesame oil or paste with a little more of the stock. Add to blender and mix briefly. Serve sprinkled with paprika and parsley sprigs.
Note Hummus is best chilled overnight, covered, to allow flavors to meld.
Those of you collecting appetizer suggestions for a holiday party should not pass on this one. Hummus is the classic celebratory appetizer spread of the Middle East. It’s very healthy and unlike anything else on an appetizer table, a welcome switch from ubiquitous dairy-based dips.
Serve it with chips or spread on fresh or toasted pita wedges. Its nutty flavor and smooth texture are habit forming. Note that canned garbanzos instead of dried are preferred as they are easily mashed.
HUMMUS OR CHICK PEA SPREAD
11⁄2 cups chick peas (garbanzo beans), canned
4 tablespoons lemon juice, fresh
2 cloves garlic, minced
4 tablespoons olive oil
1⁄2 cup plus 1 tablespoon beef stock, canned
2 tablespoons parsley, fresh, chopped
1⁄2 teaspoon coriander spice
1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper
4 teaspoons sesame paste (tahini)
1⁄2 teaspoon paprika
Parsley sprigs to garnish
Load blender with chick peas and 1⁄2 cup of stock. Blend with other ingredients except sesame oil or paste, paprika and parsley sprigs. In a small bowl, mix the sesame oil or paste with a little more of the stock. Add to blender and mix briefly. Serve sprinkled with paprika and parsley sprigs.
Note Hummus is best chilled overnight, covered, to allow flavors to meld.
