We made an Italian bean dip which is very similar to hummos.
In that recipe we used white beans but this recipe calls for chick
peas. Many ethnic recipes have similar qualities . What makes
each unique is type of beans, vegetables or spices were grown
in the region.
- 1 large can of chick peas (14-16 ounces) - drained
- 1/3 cup of tahini (sesame butter)
- 1/2 cup of lemon juice
- 5 cloves of garlic - peeled
- 3-5 tablespoons of olive oil
- Paprika for garnish
- Adult help
- Measuring cups and spoons
- A food processor or blender
- A spatula
- Put the drained chick peas into the food processor.
- Add the tahini , lemon juice, peeled garlic and 3 tablespoons
of olive oil.
- Turn the processor on for about a minute. If the processor
doesn't seem to be grinding up all the chick peas, add
a little more oil.
- Process the hummos for another 30 seconds until it is smooth,
but with a slight texture on the surface.
- Serve with toasted pita bread or carrots and celery for dipping.