I dunno where my mum got this recipe, but honestly, nothing compares! It's my fail-safe party contribution. One of Wayne's friends won't come over unless I'm making it. And I've given the recipe to many. I decided to share some joy!
Some of the measurements are loosey goose, so play around with what you like. I wanted to do a step-by-step photo post, like the Pioneer Woman does, but I just don't think I have the patience today.
In a Cuisinart, puree:
1 large can chick peas (aka Garbanzo beans), rinsed
2+ cloves garlic (I used roasted - less gas-inducing - and I usually use 3-4 cloves if roasted)
A dash each of salt and pepper
Juice of one lemon
About 2 Tbsp sesame seeds (I like a little extra)
A "pinch" of nutmeg (be generous - it gives a great depth to the flavour)
1/4 cup extra virgin olive oil
To serve, put in pretty bowl/plate, drizzle with olive oil and top with olives and a sprinkling of dried oregano, basil or parsely (something pretty, anyway). Great with raw veggies, corn chips, or our latest fave: pita, cut into triangles and baked on a cookie sheet until crisp.
TIP: Make pesto hummus by adding a bunch of fresh basil and some pine nuts, or roasted red pepper hummus by adding jarred roasted red peppers.
Bon appetit! (Thanks, Mum!)