ISO: QUICK, EASY hummus recipe....please!

Hummus is super easy. Tahini is the only "exotic" ingredient and you can get that at most super markets.

2 cups canned garbanzo beans, drained
1/3 cup tahini (sesame seed paste)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Directions:

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

I like it more in summer, but it is a great vegetable dip too. We typically eat it with pita and have sliced cucumber, tomato, sprouts, whatever you like... I also like tatziki (greek veggie yogurt type stuff) with it. Stuff the pita with whatever you fancy.

Olivia

I use the recipe in my good old Moosewood cookbook. I use the pita recipe to make my own pitas too. Everyone loves it!

I don't use canned beans, I use the organic dry chick peas from the whole foods store.

Moosewood's Hummus

2-3 medium cloves garlic
handful of parsley
2 scallions, chopped
3 c cooked chick peas (or 2 15 1/2 oz. cans, rinsed & drained)
6 T tahini
6 T fresh lemon juice (I usually use less, add a little at a time and taste as you go)
3/4 - 1 t salt
cayenne & cumin to taste (optional)

Place garlic, parsley and scallions in food processor or blender and mince. Add chick peas, tahini, lemon juice and salt and puree to a thick paste (if you like it thinner, add a little water, or some of the water the chick peas were cooked in). Season to taste. Yields 3 1/2 cups. Serve on pita or as a dip for raw veggies.

Source: Moosewood Cookbook by Mollie Katzen

Hoummus

1 15 oz. can chick peas
1/3 cup water
Juice 1 lemon
1 garlic clove, crushed
1/2 cup light tahini
1/2 teaspoon salt or more

Blend chickpeas and water in blender until smooth, add other ingredients and blend.

I hope that you can find these ingredients easily.

I use hoummous as a dip, and with falafel (I make from a mix) and salad vegetables in pita bread. To use as a dip for parties, I add some olive oil to the hoummus.