Recipe: Hummus Dip | Food and Wine Pairing
Adventures in Eating: Hummus Dip
by Rosemarie | June 1983
The ethnic migration throughout the country has contributed to our “growing-up” in matters relating to food. You can eat your way around the world in most metropolitan areas, and they can be a mecca for searching and joyously partaking of many varieties of cuisines. When you want a rest from the kitchen, you can look forward to experiencing exciting blends of flavors at small, family run restaurants. They are usually not an expensive adventure.
Here is an ethnic recipe of my mothers. Being of Armenian descent, I was trained in the family kitchen from childhood, and I remember this garbanzo dip that has caught on with today’s vegetarians. It is rich in protein, and almost a meal in itself. It surprises me to see it crop up in recipes here and there. Let me tell you, there are no two recipes alike, and none are as good as mother’s!
It can double as a sauce (for meats and especially lamb), or used as a dip. The amount of bean liquid and lemon juice (both increased in equal proportion), will determine which way you want to use it. Just keep checking your blender for the desired consistency. If used as a dip, use lahvash, pocket bread, or Ak-Mak crackers for dipping (no potato chips or corn chips here). It is a good, quick, satisfying appetizer.
HUMMUS DIP (a Middle Eastern delight)
1 can (15oz) garbanzos – 1 Lg clove garlic, cut up
save 4 beans for garni ½ tsp ground cumin
¼ cup tahine (sesame paste) Salt & dash Cayenne to taste
Intl. food dept. supermkt. Parsley for garni
½ cup fresh lemon juice, or to taste
Drain garbanzos, reserving liquid. Put garbanzos into a blender or food processor. Add tahine, lemon juice, garlic, cumin, and cup of garbanzo liquid. Whirl, adding more garbanzo liquid and/or lemon juice, if needed. Blend until mixture is smooth and the consistency of a heavy batter, or to your taste. Season to taste with salt and pepper. Garnish with the four beans in the center of the dip surrounded with small sprigs of parsley. Some people dribble a little olive oil over the top. Cover and let the flavors blend for 6 hours in the refrigerator.
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