Vampire Gran’s Famous Hummus

Hummus - so easy, so tasty!

“Your hummus is so smooth!” commented a guest one evening.  He claimed that everyone’s hummus, including store bought, always seemed gritty to him.  I have been making hummus for years (since the 70’s!!!).  I purchased a paperback cookbook in a grocery store in Sparks, Nevada where I lived when I was a newlywed in 1976.  It’s title was “Around the World Vegetarian Cookbook” by Mary Bayramian (Troubador Press Copyright 1976).  I have made this recipe so many times that the book automatically opens to page 17.  The pages are splattered with what looks like soy sauce and I’ve had to white some out and write over the stains to read it.

I have tweaked the recipe to make it my own but to this day I still reach for this book, open it and place it on my cookbook stand, and then proceed to make it my way.  It’s like sheet music to songs you know you can play by heart, but the written notes somehow spur you on.  Anyway, here is my recipe for hummus.

Vampire Gran’s Famous Hummus

2  – 15.5 oz canned garbanzo beans

4 tablespoons toasted sesame seeds

2 tablespoons olive oil

3 tablespoons fresh squeezed lemon juice

3 large cloves garlic, minced or pressed

1 -2 teaspoons ground cumin, to taste

2 tablespoons sambal oelek or garlic chili paste*

salt and pepper, to taste

Drain and reserve liquid from canned beans.  In food processor or blender, place garbanzos, sesame seeds, olive oil, lemon juice, garlic, cumin, sambal oelek and 2 -3 tablespoons reserved liquid.  Blend until smooth.  Add more reserved liquid until the hummus is the desired consistency.  Place in bowl and refrigerate for a few hours to allow the flavors to marry.  Set out about 10 minutes before serving.  Stir until smooth. 

I like to drizzle some extra virgin olive oil over the top and sprinkle with a little cayenne or paprika.  It’s a great dip as well as a spread.

*Note:  Sambal Oelek or Garlic Chili Paste is available in the Asian food section of the super market.  You can omit this ingredient if you want a less spicey hummus.

 

 

 

Toast sesame seeds in a dry skillet over medium high heat until they are golden and you can smell their nutty aromaPlace all of the ingredients into the food processor or blender ( if using a blender you will need to scrape down the sides a bit more than a processor)

 

Blend to desired consistency

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