Hummus Recipe

As some of you know, we would often use the BFS restaurant in Guilderland both for dining and  for catering.  It's chef Shaw Rabadi was incredible.  Unfortunately it is no longer in operation.

Recently, I was looking on internet and found the recipe for humus from Chef Rabadi.  I was beyond happy since I love hummus.  I also know that a lot of people in the family also loves it, so here is the recipe.  (David you do not need to look at it - it has chickpeas)

Papa Rabadi’s Hummus

Ingredients:

1 can of chickpeas (save the juice)

1/3 c. tahini (store upside down to avoid settling))

3-4 cloves of garlic

Pinch of white pepper

A few pinches of salt

1 Tbsp. lemon juice/or a few pinches of citric acid

6 pinches of cumin

½ c of chickpea juice (or water)

Optional:

Extra garlic, hot sauce, Zata’ar spice, olive oil, roasted red peppers, etc. 

For decoration: paprika, parsley, sliced lemon, etc.

Only your imagination is the limit.

Instructions:

Mix all ingredients together in a food processor.  At this point add any additional ingredients that you may like to attain your comfort level.  If too thick thin with lemon juice

Pour out of processor and scrape down sides.   Plate & decorate à Serve with pita bread

In case you are not familiar with Zata'ar seasoning, here is the recipe:

Za'atar Seasoning

Spicy and fragrant, za'atar seasoning is a wonderful Middle Eastern dry herb blend that pairs wonderfully with olive oil as a dip, or spread on flat bread.

Prep Time 10 minutes              Total Time 10 minutes          Servings 10 Tablespoons

Ingredients

• 1/4 cup ground sumac
• 1 tablespoon sesame seeds toasted
• 1 tablespoon dried thyme
• 1 tablespoon dried marjoram
• 1 tablespoon dried cumin seeds
• 1/2 tablespoon paprika powder
• 1/2 tablespoon sea salt coarse

Instructions

1. Measure out and add all herbs into a spice grinder or mortar and pestle.
2. Working in batches, if needed, grind herbs until desired, uniform consistency is reached.
3. Transfer herb mixture to a jar and add sesame seeds and sea salt.
4. Cap with a lid and shake until mixed well.

Recipe Notes

• Paprika is optional, but we like to add it for color.
• Grinding is also optional, however, we like our herbs to be uniform in size so the sesame seeds really pop!