Interesting fact . . . Your sister lived in Greece for a summer and was only served hummus once.
And that was by an American living there.
I always thought hummus was the go-to Greek food, but maybe not.
It’s still good, though, so I thought I’d share the recipe.
First you’ll need some lemon juice.
Granny Newton always rolled the lemon on the table or squeezed it in her hand a bit before cutting it. This will help get the juices flowing.
After cutting the lemon in half,
I like to use this little juicer. You just press a lemon half on the pointed tip, and the juice will fall into the container.
You need 1/4 cup lemon juice. It took me 1 1/2 lemons to get this much, but it will vary according to the size of your lemons.
Pour the lemon juice into a food processor.
Then add 1/4 cup tahini. It looks a little like peanut butter. Tahini is ground sesame seeds, and it gives hummus a great flavor. You’ll find it in the international food section at the grocery.
After you’ve added the tahini to the lemon juice,
put on the lid and process at high speed for one minute.
Scrape the edges and process again for 30 seconds so that
the lemon juice and tahini are as smooth as possible.
Now add 2 Tbsp. olive oil.
Next you’ll need some garlic. Remember that the large piece is called a bulb, and you just want to break off one of the small sections, a clove.
After you peel it,
use a knife to mince the garlic clove into tiny pieces. Add 1 tsp. minced garlic to the mixture.
Add 1/2 tsp. salt and
1/2 tsp. ground cumin. Process 30 seconds.
The bulk of hummus is a can of garbanzo beans (AKA chick peas).
Cut the lid with a can opener but leave it on the peas.
Press on the lid to drain all the liquid from the can. Then you’ll take off the lid and rinse the peas with water.
Add drained chick peas to the food processor. Process one minute, scrape the sides with a spatula, and process again 1-2 minutes or until smooth.
The lid of a food processor has a little removable piece.
Take this off while the processor is running and add 1 Tbsp. water. Leave that piece off so that you can look inside and see if the hummus is getting smooth. I added 3 Tbsp. of water before the hummus was as creamy as I wanted.
It looked like this at the end.
You can never go wrong drizzling a bit of olive oil on top and sprinkling with a dash of paprika for flavor and color.
I love you,
P.S. I know you don’t even like hummus, but your sister will come to visit one day when you’re off on your own, and she’ll love it if you make a dish for her.