In Middle Eastern Hummus preparation, the garbanzo beans are cooked fresh for hummus. The practice produces a much smoother and less gritty texture for the hummus, almost equivalent to a chip dip as opposed to a lumpy bean dip.
Additionally, water should never be added to hummus. It detracts from the emollient effect of the olive oil causing even more gritty texture and eventual separation should the hummus be displayed for a longer amount of time.
Garnish
Never in all of my life have I experienced a hummus that utilizes pine nuts and parsley as garnish. Both of these flavors are severely in contrast to the flavors of the hummus. While parsley may be a popular garnish on standard restaurant dishes, this is not the case in Middle Eastern cooking where garnish is meant to enhance the meal.
In conclusion, this recipe does not meet the high standards that our culinary website thrives upon. It is in the best interest of the website to republish this recipe with the attached modifications before publicizing the recipe.
Hummus Recipe
INGREDIENTS
2 garlic cloves, mashed and then minced...
Process until smooth. Add salt, starting at a half a teaspoon, to taste.
2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsleydrizzle the hummus with olive oil and sprinkle with sweet paprika.
Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.
Makes about 3 cups.
