“In graduate school, I came to really love Mediterranean food. My first standout experience with hummus was on a pita with lettuce, tomato, onion, and lettuce at the Whole Earth Festival in Davis. The Whole Earth Festival is primarily a craft fair, with music, and a focus on sustainability education. They are also an all vegetarian event. Those who know me know that I am most certainly a carnivore. Generally, vegetarian meals, while sometimes tasty, just don’t do it for me as a meal. But this hummus on pita was actually very satisfying. What I’ve found since then is that hummus is extremely variable when bought in the store. Some is bland; some way too spicy for my taste buds. My favorite place for hummus is Ikeda’s Produce Market, and this comes close to approximating it. Serve it with pita alone, or make it a sandwich like at the Whole Earth Festival. It is also good as a dip for vegetables or crackers or as a spread on sandwiches.” – April Ferre
- 1 15-Ounce Can Garbanzo Beans Reserve Liquid
- 1/4 Cup Tahini
- 2 Tablespoons Olive Oil
- Juice of 2 Lemons
- 3 Cloves Garlic
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Paprika
- 3/4 Teaspoon Salt
- Pine Nuts Toasted, For Garnish
- Paprika For Garnish
- Parsley Finely Chopped, For Garnish
- Combine all ingredients in food processor or blender. Blend until smooth. Adjust consistency of hummus with reserved garbanzo bean liquid as desired.
- If tahini you are using makes the hummus a bit too bitter, add 1 Teaspoon Sugar to mellow the flavor out. Spices may also be adjusted to taste.
- Garnish with toasted pine nuts, paprika, and parsley. Serve with pita, naan or other flat bread.
2013 Modified Recipe – April Ferre – From The Complete Book of Greek Cooking by Rena Salaman & Jan Cutler, 2005.