I know that’s a rather bold statement up there, and I’m totally open to argument on this, but I’ve been around a good many years now and have had my share of hummus, and I just haven’t any that beats this one. Yet. It’s probably out there somewhere, but I’m just not in the mood to go find it, so I’m just going to declare this one the best. It’s not hubris, just laziness.
And really, really good hummus. That’s what this is. Now I have to tell you that this is not your ordinary garden variety hummus, and maybe that’s what makes this one so special. It’s actually pretty low in fat, yet luxuriously creamy due to the addition of silken tofu. Yes, tofu! Are you still with me? Once you’ve tried this, believe me, you’ll never look back.
I’ve actually been making this hummus for several years now and besides serving it plain with toasted pita chips, we love it in our 7-Layer Mediterranean Dip or with a few roasted red peppers thrown in.
It’s loaded with flavor from the lemon, cumin and garlic, and there’s just enough tahini in here to make the whole thing happy.
I don’t know if we should be laying claim here to “best ever”, but it really is awfully good, and until I get out there and finish sampling every other hummus, I’m just going to stick with that. Here’s the recipe…
Although I have a can or garbanzo beans in the photo up there, I have since discovered that using freshly cooked chickpeas creates an even creamier, more delicious hummus. I now start my hummus by cooking up some chickpeas from their dried state and I encourage you to do the same. Just follow the directions on the package.
2 cups of freshly cooked chickpeas or 1 15 oz can chickpeas, drained and rinsed (see headnote)
1 clove garlic, minced
1/3 cup silken tofu (soft)
3 Tbsp fresh lemon juice
1/2 cup tahini
1 Tbsp extra virgin olive oil
1 teaspoon ground cumin
2 Tbsp chopped fresh parsley
1 tsp salt
1/2 tsp pepper
Blend ingredients in food processor until very smooth, adding a little water as needed to create a smooth texture. Transfer to a serving bowl and cover. Le sit at room temp for 20-30 min. Before serving. Garnish with fresh parsley. Serve with pita chips.
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