Now, usually, I just meander over to the extension of my pantry (some call it Trader Joe's) and pick up some of their amazing Mediterranean Hummus. Alas, for some, a trip to trader Joe's is as easily accomplished as a trip up Kilimanjaro. (I have one especially loved lady, whose son I am head over heels in love with, in mind)
So for all of you Trader deprived folks, here's a recipe I have tweaked and fumbled with and, to my surprise, may actually taste quite similar to the real thing!
Copycat: Trader Joe's Creamy Mediterranean Style Hummus
2 cans garbanzo beans (chickpeas) drained (about 3 cups)
1 t chopped garlic (or one clove)
6 T extra virgin olive oil
2 T tahini
1 1/4 t salt
1 lg lemon, zested
2/3 cup lemon juice
1/4 t cumin
1/2 t crushed red pepper
about 1/2 cup hot water
Add all of the ingredients in to the food processor, except for the hot water, and run for 3-4 minutes. After the first 30 seconds or so, slowly pour in the water while the processor is still running. Stop blending when the hummus is a smooth, creamy consistency.
Tahini is sesame based and hardens when chilled, so make the consistency slightly less thick than you desire. It should be a tad runny.
This HUmmus dip is good out of the processor but AWESOME after it has set up for a few hours in the fridge to let all the amazing flavors combine.
Serving suggestion: Top with a drizzle of olive oil and crushed red pepper flakes. To make it truly authentic add a topping of pine nuts, dried parsley and dehydrated bell pepper.
I love this dip with pita chips or veggies! ENJOY!