Hummus Recipes: Traditional and Fusion Hummus

1 c dried beans = 2 c cooked = 2 c hummus.
3 c cooked chickpeas/ garbanzo beans = approx 1 lb cooked beans
Chickpeas are also known as Garbanzo beans. They are sometimes also referred to as Egyptian beans, but so are fava beans, so I avoid this term.
Best taste if you pressure cook the beans yourself with a little soy sauce and oil.. plus much cheaper.

Traditional Hummus

The traditional: start with lower amounts of tahini, garlic and lemon juice if you are not sure of the taste you want. If you want ultra-smooth hummus, peel the beans by popping the skin off them, pointy-side in.
With food processor or potato ricer or a mashing fork: One lb can (approx 3 cups) cooked chickpeas, drained. Bean juice, as needed. 2 -4 T tahini paste. 2 -4 T lemon juice. 1 - 4 clove garlic, crushed. Salt, pepper and cumin to taste (1t salt or more).	In a food processor: 6 c cooked beans, drained. 1.5 c bean juice or water with a bit of soy sauce 1/4 - 1/2 c tahini 1/4 - 1/2 c lemon juice 2 - 8 cloves crushed garlic Salt (2 t or more), pepper, and cumin to taste.

Smooth the hummus into a bowl and swirl the top with a spoon. Drizzle with olive oil, paprika or sumac. Serve with pita wedges brushed with olive oil (and sprinkled with zaatar - sesame seeds and sea salt) and carrots.

'Fusion' Hummus Spread for Chapatti

Mayonnaise in the bean spread is the secret ingredient that makes this appealing to Western palates. Hellman's mayonnaise is recommended; other brands may be too sweet.

If you make this thin (with taco sauce, mayo and/or extra water) it makes a very substantial and delicious dressing for salad.

Black beans can be used as well, in a ratio of 2:1, black beans: garbanzo.

Mash together:

Cooked or canned chickpeas
Enough mayonnaise to bind the beans together and to give them a tangy (but not sour) taste
Cumin, to taste
Salt and/ or pepper if needed.
Scrape into bowl and mix in grated cheese, if desired. Lettuce, taco sauce and olives are other possibilities.

In the food processor:

6 c cooked beans, drained
2 t cumin
1 t salt
1/2 c mayo
1 c water or bean juice

After processing, add any of the following. Yes, you can add these to the Traditional version above.

Grated or finely chopped cheddar (1/4 -1/2 lb)
Lettuce (1/2 head), finely sliced or chopped
1/4 c Taco sauce
5-6 oz Finely chopped olives

Avocado Hummus

I do not use arugula or parsley leaves and I use the lower amount of lemon juice.

In the food processor:

2-3 cups cooked cannellini beans (or one 15-ounce can), rinsed and drained
1 large or 2 small avocadoes, peeled and seeded
[1/2 packed cup arugula]
[1/3 cup fresh flat-leaf parsley leaves]
1 -2 T fresh lemon juice
1 clove garlic, smashed
1 teaspoon salt or seasoned salt
1/4 teaspoon black pepper
2 tablespoons olive oil

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