Hummus homemade

 

 

 

While living in the Washington DC area I had the opportunity to check out and experience hundreds of restaurants with my brother-in-law who was a Michelin-star chef and restaurant owner himself. Once a week we would venture out and try 2-3 different restaurants tasting their various menu items then return to his restaurant and recreate them. One thing I couldn’t recreate was Bistro Aracosia in DC hummus, then George and I returned and ordered it again then George asked to speak to the chef. The chef came out and we talked, and I asked what was different with his recipe over others, he then told me his secret. He smiled and whispered, “Boil the Chickpeas first then make the hummus and reserve some of the liquid from the can of chickpeas to add after the first go around in the food processor to make it more creamy.”

Ingredients

• 2 cloves garlic or 2 helpings of minced garlic
• 1 (19 ounces) can garbanzo beans, save half the liquid
• 4 tablespoons lemon juice or juice of 1 large lemon
• 2 tablespoons tahini
• 1 teaspoon salt
• 2 tablespoons olive oil
• black pepper to taste

Directions

1.   In a small saucepan bring 2 cups of water to a boil.

2.   Drain Chickpeas from a can, reserving liquid. Set aside.

3.   Once the Water is boiled, add the chickpeas and boil for 5 minutes until you see the shells of the chickpeas begin to float on the surface. Remove from heat and drain.

4.   Chop garlic in a blender.

5.   Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well-mixed. If it is not creamy enough add 2 tablespoons of the reserved liquid to the bowl and mix again.

6.   Transfer the mixture to a medium serving bowl. Drizzle olive oil and sprinkle pepper over the top. Garnish with reserved garbanzo beans. Serve with Warm Pita bread. Enjoy. 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.