Thursday, July 23, 2009
I first fell in love with hummus at an Arab Students Association event at Tufts. It was creamy, flavorful and very satisfying. My friend let me know the source-Cafe Barada, a small Lebanese restaurant located outside of Porter Square in Cambridge. This is my recreation of their hummus-I hope that you enjoy it!
2 cups canned chickpeas
1/2 cup tahini
1/4 cup plus 1 tablespoon extra virgin olive oil
2 garlic cloves
1/4 cup plain yogurt
1 teaspoon cumin
1 teaspoon paprika
Fresh parsley leaves
Rinse chickpeas well with water, drain and let dry.
Rinse a handful of parsley leaves and let dry.
Chop up garlic cloves coarsely. Juice lemon.
Add 1/2 chickpeas, tahini, garlic, 1/4 cup olive oil, yogurt, cumin and paprika in blender. Blend until smooth, add remaining chickpeas and lemon juice.
Place hummus on serving dish. Drizzle remaining olive oil over hummus. Garnish with parsley, cumin and paprika.