Hummus, which means “chickpea” in Arabic, is served warm in most Middle Eastern countries. Whatever the serving temperature, it’s yummy! To make a silky, smooth hummus, slightly overcook the chickpeas (aka garbanzo beans) and process them while they’re still hot, since the skins will disintegrate only when hot.
Yield: 1 1/2 cups
1 can garbanzo beans (do not drain)
1 1/2 cups water
1/3 cup tahini
2 tablespoons pine nuts
3 cloves garlic
4 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1. In a small skillet, heat the olive oil. Add the pine nuts and sauté until golden, about 2 minutes. Set aside.
2. Place the garbanzo beans and their liquid in a small saucepan, and add 1 1/2 cups of water. Bring to a boil and cook at a rapid simmer for 15 minutes. Drain over a bowl and reserve the cooking liquid.
3. Place the garbanzo beans, garlic, tahini, lemon juice, and salt in a food processor. Blend for 2 minutes, and then add 1/2 cup of the cooking liquid. Blend for 1 more minute. If necessary, add more cooking liquid, incorporating about a tablespoon at a time, until the hummus is very smooth.
4. Turn into a serving bowl, top with the pine nut and olive oil mixture, and dust the top lightly with paprika. Serve immediately.
- Serve with warm, whole-wheat pita bread.
- To reheat, gently warm the hummus in the microwave.