So, when I posted about Tremont Tavern a couple of weeks ago I mentioned that, while I liked their hummus….I didn’t like it quite as much as my own. I hope that doesn’t sound too, ah, conceited. I’ve been making this hummus for years, though, and I haven’t found a restaurant or supermarket version that I like better.
Start by draining and rinsing a can of garbanzo beans (chickpeas) in a food processor. If you don’t have a food processor, you could mash them by hand or even in a blender, but that will definitely take a little more time.
Add a clove or two of garlic, depending on how garlicky you like it. I just pressed it into the bean puree with my garlic press, but you could just put a whole peeled and/or smashed clove in if you want.
Most traditional recipes for hummus contain tahini (which is kind of like sesame butter), which I use occasionally, but it’s fairly expensive and I can never manage to use a whole container before it separates (and it’s impossible to stir back together!). Instead, I add two tablespoons of toasted sesame seeds (the sesame seeds were toasted when I bought them) and a tablespoon of sesame oil.
For creaminess, I added about 1/2 cup of Greek yogurt. This is actually just regular yogurt with the whey drained off. Buzz the whole thing together then add salt to taste.
Serve with pita wedges, pita chips, crackers, or veggies. I toasted these pitas for about 5 minutes on each side at 350 degrees. Hummus is also wonderful as a sandwich spread. It’s great!