Lena was an undergraduate student that worked with me who just happened to also be an AMAZING genius when it came to cooking (and health minded cooking). She would regularly bring me in portions of things she made and I would enjoy myself so much I'd get goose-bumps. Her family is from Lebanon, so she has a lot good influence from that region of the world.
Last week we bought hummus from the store and it tasted fine, but when we looked on the ingredient list it had at least a couple chemicals in it so we decided to try Lena's delish recipe! Her secret is removing the thin casings around each of the chick peas. You can do this by rubbing them around in a strainer and then when you boil them, skim them off with a slotted spoon. The more you can remove, the smoother the hummus will be (but I don't think it is necessarily bad if you don't have time for this step).
2 cans garbonzo beans (chick peas)- drain rinse well and boil for 20 minutes/remove thin casings around beans
Juice from 1 lemon (1/4-1/2 cup)
1/2 cup of Tahini (no oil)
Garlic to taste (I used 3 cloves)
Salt to taste
Add water to desired consistency while pureeing in a food processor (I don't have one of these so it was lumpy, but still good!)
Can serve this with cut up veggies or whole wheat mini toasts.
ZDad serves serves this in a whole grain pita pocket with roasted red peppers, alphalpha sprouts, cucumber, carrots, mozerella cheese and tahini. YUM! It has gotta be one of the best sandwiches I have ever had. The little ones liked it too!
