And there are lots more hummus scenes in that very funny comedy. But the point is, hummus is such a staple of an appetizer, not only in the Middle East, its origins, but here in North America. It’s a bean dip you can really put your mouth around. It hits the spot for a snack with pita bread, chips or sticks of carrots, celery.
I’ve come across many variations of hummus. I was enamored for a while with one recipe that called for plain yogurt and minced flat parsley, but I’ve drifted back to a more basic approach. I’ve always felt that none included enough lemon juice, the mortar that holds this wonderful treat together, in my opinion.
2-3 cloves garlic, minced
15 oz. can garbanzo beans
3 tblsp tahini
3 tblsp lemon juice or to taste
1 tsp sea salt
Dash of crushed red chili peppers
1 tsp fresh ground pepper
1 tblsp extra virgin olive oil
Drain garbanzo beans, setting aside half of the liquid. Place all ingredients except oil and dill in food processor and blend until smooth. Place in small bowl. Stir in the olive oil. Top with fresh dill before serving. Serves 4-6.