Holistic Chef Eddie's Tip of the Day #5

​Shhhhh. Don't tell anyone (just kidding). It's the real, genuine and authentic Hummus straight from the Holy Land. I spent time in the Holy Land a couple of years ago and am going next summer for an extended stay. Florida shuts down in the summer so it's time for me to head out. But not until next summer. Hummus in this country is sooo big with everyone and a mainstay with Vegans and Vegetarians. It's a wonderful appetizer with toasted pita points. I was so inspired by the way the Israelis make Hummus that it changed my way of doing so. Here's an incredible recipe for Hummus but promise you won't tell anyone? LOL!!!

​HUMMUS
Using a food processor, add one small chopped Onion, 1 large minced Garlic Clove and the juice of 2 fresh Lemons. Process with at least 10 pulses to release juices in Onion to mix with the Lemon Juice and Garlic. Next empty 2 cans of drained garbanzo beans into the bowl of the food processor. Blend until smooth. Add 1 Tablespoon ground cumin, salt and pepper to taste. Blend some more. Next add 3 Tablespoons of Tahini (ground sesame seeds) and blend. Taste and add more Lemon Juice, Salt, Pepper and Tahini to your liking. Finally add 2 Tablespoons Extra Virgin Olive Oil. Pulse until blended and smooth. Spread on a large plate. Make a well in the center of the Hummus and pour a small amount of Extra Virgin Olive Oil. When you dip the pita point into the Hummus you will also get olive oil. Sprinkle the finished product with chopped Parsley and sprinkle a small amount of Sumac (available in the spice section and is a middle eastern spice) on the top. UNBELIEVABLE!!!!! Don't forget to check out my website at www.holistic-cooking.org. See you tomorrow.
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