Once in a restaurant in Israel with my sister, I asked about the hummus, and the server’s reply was “hummus is hummus”. Not true! I don’t like any of the hummus varieties available today in stores loaded with too much salt and often with preservatives and genetically modified soybean oil. Freshly made is best and simple to do.
2 cups chick peas (garbanzo beans) (I soak dry beans and cook them until soak. Canned beans can be used instead)
4 Tablespoons Tahini (sesame butter)
juice of 1/2 large lemon
1 cup or more of water
salt to taste (optional)
Place the beans in a blender and add a cup of water. Blend until creamy. Depending on your blender power you may need to stop the blender and stir the contents with a spoon several times until it is smooth using a little more water if necessary. Add in Tahini and lemon juice and blend to incorporate. Place in a container and refrigerate until ready to serve. When ready to serve, spread desired amount out flat on a plate about 1/2 inch thick. Sprinkle with fresh parsley and cumin, drizzle with olive oil or sprinkle with pine nuts.
Hummus literally mean “garbanzo beans” or “chick peas”. But you can substitute the garbanzo beans with other beans, like white beans for a lovely white bean spread, or as some people would call it “white bean hummus.”