What would a kosher site be without a hummus recipe? We make 20 - 30 pounds of this at a time for events but in small batches. When making large quantities, we soak and cook our beans. For a smaller quantity, it is easier to pop open a couple of cans of garbanzo beans. Amazingly, canned garbanzo beans are found in many sections at my local supermarket; the kosher aisle, the Mexican ethnic aisle, the organic aisle and the canned vegetable aisle. Also amazing is the price difference between the brands.
There are many ready made varieties of hummus on the market, all great time savers. My recipe takes about 10 minutes and requires no cooking. The fresh garlic and lemon juice make a huge difference in the taste over the ready made brands. Give this a try and you'll taste what I mean.
|Number of servings:||12 - 16|
|Main Ingredient(s):||Beans - Garbanzo|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 cans cooked garbanzo beans, rinsed and drained
- 3 tablespoons tehini
- 1/3 cup fresh lemon juice (1 - 2 lemons)
- 2 teaspoons fresh minced garlic
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/3 cup olive oil
- 1/3 cup water
Assemble all the ingredients and the food processor.
Put all the ingredients into the food processor.
Blend until smooth adding more water or oil as necessary.
Scoop the hummus into a serving bowl. I garnish with a small drizzle of olive oil, a sprinkle of paprika and some chopped fresh parsley.
And, that is how you make Kosher Hummus!
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