Hummus
“This is Mark’s no oil version. This is a staple for us and I make a big batch in the blender and store in containers in fridge to use all week.
I like it dry because I use this as a cheese or meat substitute in “quesadillas” and other dishes. Salsa or pepper plant sauce adds moisture later.
That mixture of 2 parts cumin to 1 part each of ground coriander and tumeric is a staple from Indian recipes. I use it as a start for lots of dishes.”
Ingredients
3 cans garbanzos, drained and rinsed
1 can white or cannellini beans, drained and rinsed
Juice of fresh lemons, to taste. (It usually takes one lemon per can of beans plus one for the blender, depending on the size and juice content. I prefer Meyer lemons with one lime. I also have used bottled lemon and lime juice -- including key lime juice -- in any combination if that’s what I have.)
At least 4 cloves garlic (I usually use 6 to 10, but we like garlic and sometimes make this too sharp even for us)
½ bunch of cilantro (or parsley)
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ tsp cayenne (optional, not for Nana Sharon)
1 tsp salt (to taste)
Water
Directions
Mix in blender.
Start with garlic, coriander and some lemon juice and pulse to chop. (If you are using optional ingredient, add at this stage.)
Add dry spices -- ½ tsp salt -- and pulse.
Then add beans, one can at a time, with enough juice and water each time to blend.
Taste and adjust. Be careful with salt and citrus juice. The flavor becomes more pronounced when mixture is cooled. This mixture tends to be dry because the there is no tahini or oil. You can add more water if you want it smoother.
Sharon uses 2 cans of garbanzos and 2 cans of white beans for a creamier texture.
Change it up: You can add any sort of optional ingredient -- jalapeno, green chili, red bell pepper, pitted olives -- for a slightly different flavor. I’ve never tried more than one at a time.
