For Oscar night back in February, J found the perfect dishes to go with Argo. After that first try, we perfected this hummus recipe, which was surprisingly easy. Everyone who tried it liked it and I wish we’d made a bigger batch this last time. A side of Garlic Bagel Chips absolutely makes this dish!
Ingredients:
2 15-ounce cans garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste, we found ours in the ethnic isle at HyVee)
3 tablespoons plus 2 teaspoons fresh lemon juice (we didn’t have fresh lemons on hand and just used the refrigerator version)
2 tablespoons olive oil
2 1/2 teaspoons minced canned chipotle chilies (we used chipotles in adobo sauce, which added an extra smokey flavor and we also available at HyVee)
2 large garlic cloves, minced (in truth we used about a tablespoon total)
1 1/2 teaspoons ground cumin
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro (if you have it, great, if not no big deal)
Directions:
Reserve 3 tablespoons garbanzo beans for garnish if you want, we didn’t and just food processed them in. Tip: do not use a blender. I’ve tried and promise you’ll regret it. Burned out motors do not smell appetizing! Using a food processor, pulse the remaining garbanzo beans and next seven ingredients until smooth. Add pimientos and pulse until pimientos are coarsely chopped. Transfer hummus to a medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper (we used sea salt and white pepper). Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.
My opinion:
I’ve only recently joined the ranks of those who like hummus and now that I’ve tasted this will never go back to store-bought blandness. It was so easy and with the extra garlic and white pepper a future go-to dish for carry-ins and pot lucks.