March 22nd, 2015
Archive for Appetizers
My mother is the person who first got me interested in making hummus. I bought her a food processor for her birthday last year, and she told me she had used it to make some homemade hummus that was really good. I decided to try out a few recipes including the one she was using. Before long, I wanted to come up with my own version. Mine has more ingredients than the other recipes I tried, but I think it’s worth it because those extra ingredients give it more flavor.
Before I made hummus, I didn’t know what tahini was or where to find it. Now I know it’s a paste made from sesame seeds. You can find it at your grocery store next to the peanut butter. Some brands package it in a can, and other brands have it in jars. This is the brand I’ve been using, but just get whatever you want.
For dippers, you can use crackers, cut vegetables, or grilled pita bread cut into wedges. I like using red bell peppers as dippers. I just cut them into squares, and they work great. Enjoy!
A Winner Dinners Original Recipe
Makes 1 good-sized bowl of hummus
1/4 cup pine nuts
2 (15-oz cans) garbanzo beans (chickpeas), drained, liquid reserved
1/2 to 2/3 cup bean liquid
1/2 cup olive oil
5 tablespoons tahini (sesame paste)
2 tablespoons fresh-squeezed lemon juice
3 tablespoons sun-dried tomatoes, drained and chopped
3 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
pine nuts, parsley flakes, garbanzo beans
crackers, cut vegetables, or grilled pita bread cut into wedges
Toast the pine nuts by baking them for 5 minutes at 300. Place the toasted pine nuts into a food processor and grind them up. Add the remaining hummus ingredients using 1/2 cup of the bean liquid and process until smooth. If you want the hummus to be thinner, add a little more of the bean liquid. Transfer the hummus to a serving bowl, and if desired, garnish with pine nuts, parsley flakes, and garbanzo beans. Serve chilled or at room temperature with dippers.