Lola Cooks: Perfect Hummus

I must apologize.  It has been a very hectic week.  We are deep in the throes of putting together a new home for Lola and all of the Today's Nest goodness.  Additionally, I have taken on some new projects that are taking up a great deal of time... as the initial stages often do.  I have been consumed with guilt for leaving you without a new post since Friday's treat.

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Since I knew this post would have to be a quick one, I also chose something that I eat when I need something quick... hummus.

Now, don't be fooled.  Hummus is a mainstay in our home.  It's not just for when we are rushed, although it does come in handy for those times.  On the contrary, we eat it at least once a week and many times more often than that.  This dip is packed with nutrients and FLAVOR!  Over time we have put together what is the perfect hummus for us.  I think you will agree.  It has just a bit of spiciness and the consistency is just right for dipping warm pita.

savour... deliciousness on the run

Get the rest after the jump...

Perfect Hummus

You will note that the hummus is served in a butler's crumb catcher.  This is such a great way to serve it for the upcoming holiday season.  If you choose to serve it warm, this will keep in some of the heat.  The crumb catchers are widely available at antique shops... and usually for less than you might imagine.  Just be sure to get one that is not painted inside if you intend to serve food in it.

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Before you start:

If you cannot find unsalted garbanzo beans wait to add salt until after you have tasted the blended mixture.

We like to top ours with a little feta and drizzle just a bit of olive oil.

This is perfect as is, but if you would like a variation, try adding some olives to the mixture or perhaps some roasted peppers.

The ingredients:

  • 15 oz can of unsalted garbanzo beans, drained
  • 1 clove of garlic
  • 1/2 cup water
  • 3 tablespoons tahini
  • juice of one lemon (2-3 tablespoons depending on lemon)
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons cumin
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The method:

  1. Grind garbanzo beans and garlic for 5 or 6 pulses in a food processor or blender.
  2. Add the remaining ingredients and blend until smooth and creamy.
  3. Top with crumbled feta, olives, olive oil and a sprinkling of cumin.