Ma's Hummus

Maeven6's Note:

This is similar to what you find on the streets of Israel. It is easy and quick to make. You can vary the ingredients to taste easily.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 2 (15 ounce) cans chickpeas
• 1⁄3; cup tahini (100% sesame paste not canned tahini sauce)
• 2 tablespoons ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon hot sauce (Tabasco)
• 3 -4 tablespoons olive oil
• 2 garlic cloves , minced
• 1⁄3; cup lemon juice
• 1⁄3; cup water
• ¼ cup dried spinach (optional)
• paprika (optional)

Directions:

1. Drain chickpeas.
2. Place chickpeas, tahini, cumin, salt, lemon juice, garlic, hot sauce, and olive oil into food processor.
3. Process, adding water and lemon juice as needed, the amount may vary. Keep them even in ratio. Personally I like the lemon flavor so do that stronger. The consistency should be a smooth dip or thin mash potatoes.
4. When throughly mixed and at desired consistency add spinach flakes and pulse till blended.
5. You can serve on a plate with a dip in the center and spiced olive oil poured over it or plain olive oil and sprinkled with paprika. Serve in a pita with olives, feta cheese, falafel, and cucumbers or just on crackers or Matzah.

Reviews

[Aaliyah's&Aaron's mum]

I make hummus quite often and have been adding cumin for flavour but hadn't tried it with tobasco. We LOVED it! I skinned the chickpeas (a bit tedious, but I find it's more creamier without the skin) before putting it into the food processor. I had to add in a bit more of liquids to make it to our liking. For serving, I sprinkled cumin and paprika and drizzled a bit of olive oil in the centre. Thank you, Maeven6, for sharing this wonderful recipe, I definitely will be making it again! Made for PAC Spring '08.

[Chef #554784]

I really liked it. The tabasco and cumin gave it a great flavor. Calls for less tahini (less calories)then other recipes I've tried with no ill affect on taste. Highly recommend.