Hummus
Ruthie teaches Spanish, and enjoys reading, writing and doing agility exercises with her border collie.
This recipe is featured in Israeli Breakfast and the Shuk
Adapted from Anat Levi Spiero
Ingredients
- 425 grams (15 ounces) canned organic chickpeas/garbanzo beans, drained and rinsed
- 240 ml (1 cup) pure tahini paste
- 75 ml (5 tablespoons) freshly squeezed lemon juice
- 1 clove garlic
- 1.25 ml (¼ teaspoon) salt, or as needed
- 2 ml (⅓ teaspoon) cumin, or as needed
- Extra-virgin olive oil, for drizzling
- Paprika, optional
- Finely chopped parsley, optional
- Pita bread, for serving
Preparation
1. Place chickpeas, tahini, lemon juice, and garlic in a food processor. Add 120 ml (½ cup) cold water and blend until smooth. Adjust seasonings as needed.
2. Before serving, spread few tablespoons hummus on a plate and drizzle with some olive oil. If desired, sprinkle with paprika and chopped parsley . Serve with pita bread.
Ruthie Spiero
Ruthie Spiero was born in The Netherlands and grew up in Spain and England, where she went to boarding school for 9 years. She moved to the United States in 1998. She teaches Spanish at the Seacoast Waldorf School in Eliot, Maine. Her hobbies are reading, writing, and doing agility exercises with her Border collie. She lives with her husband and daughter in Portsmouth, New Hampshire.
Courtesy photo
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