Hummus
Creamy blended garbanzos with lime, garlic, and tahini — a protein-packed dip you can whip up in a blender. Garbanzos are a Tico staple; tahini is in the supermarket import aisle.
Ingredients
- 2 cupscooked garbanzos (with a little liquid)
- 1/4 cuptahini
- 2 limes (juiced)
- 2 clovesgarlic
- 3 tbspolive oil
- 1/2 tspcumin
- salt (to taste)
Instructions
- 1
Blend the garbanzos with the tahini, lime juice, garlic, cumin, and a splash of the bean liquid until very smooth — blend longer than you think for creaminess.
- 2
Drizzle in the olive oil while blending. Add bean liquid until it reaches a silky, scoopable texture.
- 3
Taste and adjust salt and lime.
- 4
Spread in a bowl, swirl with olive oil and a dusting of paprika, and serve with bread, crackers, or vegetables.
Notes
For extra-smooth hummus, simmer the garbanzos a bit longer or rub off the skins. Lime stands in perfectly for lemon. Keeps a week in the fridge. Photo: Adobe Stock (#270695433), licensed.
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Mezze Spread
A Middle Eastern table to graze across. The falafel batter starts with dried chickpeas soaked overnight, plan for that. Hummus and mujadara are both happy made ahead and served cool or at room temperature, so blend the hummus and cook the mujadara early. Get the shakshuka simmering on the stove while the falafel fries last so it's crunchy and hot straight out of the oil. Warm pita and lemon wedges all around. Bake the pita just before serving so it's warm, and make the tzatziki ahead. It's better once it's had time to chill.
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