A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.



I am trying a new recipe for lamb meatballs this week, and the meatballs are served with hummus. I decided to make the hummus today.  And while I was as it, have a little dish of hummus tonight too.

The basics are usually the same starting with chickpeas and tahini.  The easy recipe I like comes from the very first South Beach Diet book.  Along with the chickpeas and tahini, it’s got garlic, onion, lemon juice, olive oil, cumin and ground red pepper.  I was going to use Piment d’espellete because I have some and I like it, but decided to use Aleppo instead, which is more true to the region.
A little chopping and measuring later, and I was ready to employ the food processor.
I had to make a note in my recipe to remember to drain the can of chickpeas over a bowl so I could use the liquid to get the right consistency after blending.
Into the food processor went the drained chickpeas.
Then it was just a matter of adding all the ingredients and pulsing, scraping down, and pulsing the mixture again.  I do find I have to add some of the chickpea liquid for it to blend properly.  Add until you get the consistency you like.
Even though the hummus is for another dish this week, I thought I ought to go ahead and try it out and so I put a little in a bowl.  I chopped up some kalamata olives and topped the hummus with that, drizzled it all with olive oil, then sprinkled a little of the Aleppo pepper over it all.
And ate with wedges of pita as shown above (and now below as well).
1 15 oz can of chickpeas
2 Tbsp lemon juice
1/2 cup tahini (sesame paste)
1/4 cup chopped yellow onion
3 cloves garlic, chopped
2 tsp olive oil
1 tsp ground cumin
1/8 tsp red pepper (I used Aleppo)
1/2 tsp salt
Drain the chickpeas over a bowl, reserving the liquid.  Add the chickpeas to the bowl of a food processor or blender container. Add all remaining ingredients and pulse.  Scrape down the sides and pulse again. Add chickpea liquid as needed until you get the consistency you like.
Refrigerate 3-4 hours before serving to let the flavors blend.
Online Recipe
I couldn’t find the exact recipe online, but here are some notes from the South Beach Diet about different kinds of hummus.

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