Saturday, April 11, 2009
Amanda's Tweaked Hummus
My family and I are all huge fans of hummus. I tweaked the "Light Hummus" by America's Test Kitchen. My secret ingredient is pimento stuffed green olives and olive juice. Plus, Lontai family hummus requires a sprinkle of Hungarian Paprika on top.
1 15 oz can Chickpeas
2-3 T Tahini paste (usually found in the olive isle- sesame paste)
2-3 T good quality e.v. olive oil
2-3 T water
Juice of 1 lemon (~3 T)
1/2 large or 1 small garlic clove
2 T olive juice + extra on top
big pinch of kosher salt
Process the chickpeas, tahini, EVOO, water, lemon juice, garlic, olive juice, salt, and cayenne in the food processer until you reach desired consistency. For thicker hummus use less liquids, for thinner more. Taste and adjust.
Stir in sliced olives, and extra on top for decoration, top with a drizzle of olive juice. And sprinkle paprika on top.
Serve with veggies- carrot, celery, bell pepper sticks, sugar snap peas, etc.
Also, use store bought pita chips or make your own:
Thin style pita breads, not the bready kind (I have yet to find in San Antonio)- try whole foods or the Jay's international foods on South Grand in St. Louis
Heat oven to 350. Tear up pita into chips and spread out on baking sheet. Spray EVOO on with a Misto oil sprayer or dab on with cooking brush (one side is fine) and then sprink kosher salt on top. Bake for ~6 minutes. I almost always burn 1 batch- keep your eye on then, once they get slightly brown or golden on the edges, take them out and they'll crisp up once they cool. You can also use garlic infused oil- yum.