Whether you love hummus on a sandwich at lunch or for a snack with pita chips, it truly is a wonderful spread. This recipe in particular is for an appetizer of hummus with garlic toast. You can use this hummus recipe separate if you want to keep a batch in the refrigerator. However, I highly recommend making the garlic toast for serving guests as it goes perfect with the hummus.
Ingredients You Need
14 oz Can or 1 Pound of Cooked Chickpeas/Garbanzo Beans
6 Tablespoons of Tahini/Sesame Seed Paste
4 Garlic Cloves
¼ Cup of Lemon Juice (1 Fresh Lemon)
6 Tablespoons of Extra Virgin Olive Oil
Bean Water
Salt and Pepper Grinders
Fresh Cilantro
1 Small Can of Whole Black Olives
1 Large Ciabatta Loaf or French Bread
Supplies You Need
Cutting Board
Chopping Knife
Bread Knife
Measuring Spoons
Measuring Cups
Citrus Juicer
Can Opener
Strainer
Mixing Bowl
Cookie Sheet
Electric Food Processor
Serving Bowl
Making the Hummus
Begin by soaking and cooking your chickpeas/garbanzo beans if they are dried. Once they are fully cooked and ready to go drain them in your strainer and save the water they were cooked in. For canned beans open the can with a can opener and strain the water to separate the beans from the bean water.
** You need bean water for making the hummus the right consistency so be sure to save it. **
If you are using bottled lemon juice skip this step. However, if you are using fresh lemon this is the time to prepare it. Slice your fresh lemon in half and juice the whole lemon with the citrus juicer. Remove the seeds and set it aside.
Next pour your chickpeas/garbanzo beans and one-eighth cup of bean water into the electric food processor and turn it on low. Then mince two of the garlic cloves and add them to the food processor. Then add the lemon juice, one tablespoon of olive oil and tahini/sesame seed paste.
Keep the food processor on low until the ingredients are fully mixed together. Check the consistency. If needed add more bean water to make the hummus smoother. Then freshly grind a little pepper and salt over the top and mix one last time. If needed add more salt and pepper.
Scoop the hummus into a serving bowl and drizzle one tablespoon of olive oil on top. Then open and drain your olives and scatter them on top of the hummus. Wash and chop a couple of tablespoons of fresh cilantro and sprinkle it on top. Put the hummus in the refrigerator to chill fully.
Making the Garlic Toast
While you can make the hummus a day in advance the garlic toast must be made right before serving. Make sure you do not start this part until you are ready to serve the appetizer.
Turn your oven on broil and then slice your bread into nice even ½ inch slices. Place the bread on your cookie sheet so it is ready to toast.
Then mince two cloves of garlic and chop one tablespoon of fresh cilantro. Put them in a mixing bowl along with four tablespoons of olive oil. Mix together well and then evenly coat each piece of toast with the olive oil mixture.
Place the cookie sheet of toast into the oven for two to three minutes or until golden brown. Remove from the oven and serve immediately on a platter next to your bowl of hummus.
