We have gobs of leftover tabouli from last night. I love leftover tabouli! The flavors just get better and better, as long as I fluff it before serving — to reincorporate all the yummy juices settled at the bottom of the bowl. We each ate a good bit of that along with a hummus sandwich. I filled the sandwiches with hummus, shredded raw goat cheddar cheese, sliced tomatoes, homemade clover sprouts (gifted from a friend), and sea salt and pepper. Delicious!
Hummus sandwich and tabouli — perfect lunch in the midst of some serious spring cleaning!
In last night’s batch of hummus, I also added 1/2 teaspoon each of cumin and paprika. We are still going without garlic due to Mikah’s food allergies, so I needed something besides garlic to give it a kick.
Want to see this recipe lacto-fermented? Click here!
Our Family’s Traditional Hummus
- 2 cups cooked garbanzo beans (chickpeas)
- 3 tablespoons roasted sesame tahini
- juice from 1 lemon
- 3 cloves garlic
- 1/2 teaspoon sea salt, or to taste
- 1/2 to 3/4 cup water
Put all ingredients in blender or food processor. Adjust water to desired consistency. Blend to make a smooth, thick paste. Place in serving bowl and garnish with paprika, parsley and/or extra virgin olive oil.
About Wardeh
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I think that this is really wonderful. Here I am older, but you are the wiser with cooking.
I am thankful for you, my friend.
We began eating hummus last Spring, I believe it was. We have not tried homemaking it as of yet, though. We should, though! And now I know where to look for a recipe.
A KA blender is on that list of things to eventually get. I wonder if my less expensive blender (Oster, maybe?) will do the job well…
Have a terrific Tuesday evening and a Wonderful Wednesday morning, too!
Huggs, Robin
Robin, your Oster should do fine. I have a friend who makes hummus in an Oster. We used to have a KA blender and we were really disappointed in it. That is just my opinion!
We have our Vita-Mix now and it works great for everything.
I have to agree about the KA blender. I have had one for years, but really need a Vita-Mix.
Thank you, Wardeh, for posting this…. Can’t wait to try your quinoa tabouleh
Help! Do you peel your garbanzo beans? Sally Fallon Morell’s instructions are soak, peel, and cook. I’m finding the peeling is taking a enormously longer than I expected. Any thoughts?
Mindy- I don’t know! I read that, too, and was kind of bummed that I’d have to do all that work.
Have you found anything else out?
I did a search (hoping to find an easier method than the one I was using) and saw the skins referred to as “fibrous husks.” I would imagine there is a good reason Sally included peeling in her recipe. But…it took me… an hour and a half(!) (no exaggeration!) to peel what started out as 1 c. dry chickpeas. I’m all for traditional cooking, but…I just don’t have that kind of time!
Can you use anything else besides lemon juice? I am highly allergic to it. Thanks for your time.
Penny – That is a good question. I can’t think of anything that would offer the same exact flavor. Can you do other citrus? I have heard of people making hummus with orange juice or lime juice.
I stay away from lime juice but I could try the orange juice. Just found your website and am enjoying it. Recovering from surgery but will try things after I have recovered and am able to get around. Thanks.
Twitter: mnuffins
says:
Are canned chickpeas ok?
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Twitter: mnuffins
says:
I just made this – 1 can chickpeas, soaked for a few hours, boiled with lemon juice, tahini, herbed olive oil, 1 tsp garlic powder, 1 tsp celtic sea salt, water until consistency. DELICIOUS! My mom isn’t even a hummus fan and she loved it!
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