Here is a recipe from my Dad's vast repertoire.
We've both eaten our fair share of hummus
but agree this is the best.
The recipe originally came from a restaurant
my Dad volunteers his services at and is owned
by his good friend, Mohammed.
We make this anytime we are together. It is
fantastic served with cucumbers, red peppers or
a traditional grilled pita bread.
2 cans of garbanzo beans or chick peas, rinsed well
2 heads of roasted garlic
1/3 c. tehini, sesame paste
1/4 c. fresh lemon juice
1/2 c. olive oil (I substitute water for 1/2 of the oil)
1/2 t. cumin - or less to taste
1/4 t. paprika
1/4 c. fresh parsley, chopped
salt and pepper to taste
Start by roasting the garlic at 400 degrees for 45 mins. To do that, tear 2 sheets of aluminum foil, cut the top off the head of garlic to expose the tops of the cloves. Drizzle with a little olive oil and seal the garlic heads, bringing the foil up from each side.
While the garlic is roasting...
In a food processor begin by combining the garbanzo beans, lemon juice and tehini. Process until things aren't moving around. At this time, start to drizzle the oil to help loosen the mixture. Add roasted garlic by squeezing each clove from the head. This should be done easily if your garlic is properly roasted. Add, cumin, paprika, salt, pepper and parsley, continue processing until smooth.
If the hummus is too thick you may want to add more oil or water until it reaches the consistency you like.