Hummus

revised 4/17

1. ~6 cloves of garlic
2. 1 tsp sesame oil (chinese roasted)
   1-2 Tbsp if not using Tahini
   Olive oil to make 2 Tbsp oil total
3. 1/4 teaspoon Red Chili powder
   more or less according to chili strength
4. 1/4 tsp ground pepper
5. 2 cups cooked, Garbanzo Beans, save some juice.
   Start with enough juice to cover about 1/2 the beans in blender continer
6. Juice and zest of one medium lemmon
7. 1/4 c virgin olive oil
8. 2 Tbsp tahini paste
9. salt (to taste)
10. (optional) Leaves from one large sprig of mint

Place garlic in sesame oil in very small skillet or saucepot over low heat. We want to pan-roast the garlic more than saute or brown it. When garlic has started to turn brown, remove from heat. Add red chili and pepper to oil as it cools.

Place chick-peas in a blender with lemmon juice, zest, and Olive oil. Add cooled sesame oil, garlic, and pepper. Blend to a smooth paste, adding a little saved garbanzo juice if needed. Then add the rest of the beans and blend until smooth.
Add salt to taste.
Add mint leaves, and blend in, about 10 seconds.
Refrigerate if desired. Refrigeration will thicken product.

Serve in a bowl with an optional pool of olive oil on top, garnished with smoked paprika.

1. ~4 cloves of garlic
2. 1 Tbsp sesame oil.
3. 1/4 teaspoon Red Chili powder, or 1 ground chili pequin
4. Juice of one medium lemmon
5. Leaves from one large sprig of mint
6. 3 Tbsp olive oil
7. 2 Tbsp tahini paste
8. 2 cups cooked, drained Garbanzo Beans (save some juice)
9. salt (to taste)

Place garlic in sesame oil in very small skillet or saucepot over low heat. We want to pan-roast the garlic more than saute or brown it. When garlic has started to turn brown, remove from heat. When bubbling from garlic has slowed add (optional) red chili power or a ground chili pequin.

Place half of the chick-peas in a blender with lemmon juice, mint, and (optional) a little Olive oil. Add cooled sesame oil and garlic. Blend to a smooth paste, adding a little of the saved garbanzo juice if needed. Then add the rest of the beans and blend until smooth. (I find id difficult to blend all the beans at once. The initial mixture can be a little thinner than the final product).
Add salt to taste.
Refrigerate if desired. Refrigeration will thicken product.

Serve in a bowl with an optional pool of olive oil on top, garnished with paprika or red chili powder.

Aaron Birenboim