Sometimes, all you need is love. Other times, all you need is hummus.
Hummus is known world-wide and is not only delicious, but a great source of protein. And it is hard to stop eating, filling, and just plain delicious. I have a secret in this recipe that makes it smoother than you have ever had. That is, if you like smooth. Some people don't and if you are one of those people, just skip that step.
2 1/2 cups canned chickpeas (also called garbanzo beans which is more fun to say), drained and rinsed
1/3 cup freshly squeezed lemon
1/4 cup tahini (which is made from sesame seeds)
2 cloves of crushed garlic
1 - 2 tbsp olive oil
Syrian Pepper OR ground Jamaican allspice
1 tsp. salt
1/3 cup water
garnish such as parsley or olive oil or paprika or all of these
First: the secret step. Skip this step if you don't like your hummus really smooth. Add the chickpeas to 6 cups of boiling water and boil until the outer shells falls off. They're clear, but you can still see them. Drain the chickpeas and toss the outer shells.
Place the chickpeas, lemon juice, tahini, garlic, salt, pepper, olive oil and water in your food processor or blender. If you are using a blender that has the blades at the bottom, add the liquid ingredients first. If you have a blender with two levels of blades, do whatever you want.
Blend until it become the consistency you like. I blend mine for at least a minute in a two blade level blender because I like it like that.
Add ins: You may have noticed in the food markets all kinds of hummus with add-ins, like roasted red pepper, pine nuts, etc. You can add these to your hummus at the end. Just cut anything big to small sizes, and mix into your hummus.
Scoop onto a dish, and make swirls in it to hold the olive oil you are going to garnish it with. Then drizzle some olive oil on. You may sprinkle lightly with paprika and top with some sprigs of parsley. Pretend to save some for someone else by putting it, covered, in the refrigerator.