A basic hummus recipe made with garbanzo beans, garlic, green onions and tahini.
Myra wanted to open a restaurant, but not in Detroit where she was living and teaching school. She was inspired by all the great Greek food in her neighborhood in Detroit and when she found out there was only one place in town to get Greek food she got inspired. Cincinnati was close enough she could still teach, and come down on the weekends.
Gyros. That was the first thing the restaurant had. And Greek salads and espresso coffee back when people would ask “What’s EX presso???”
In 37 years, you get 2nd and 3rd generations of students working for you. Parents worked in her restaurant and their kids worked there when they were in college.
Since Myra always had gyros, it was logical to have pita bread, and hummus! She got a local bakery to make her 3 flavors of pita: wheat, white and oregano.
Recipe
Basic Hummus Recipe
Equipment
- 1 food processor
Ingredients
- 1 clove garlic
- 1 green onion
- 1.5 TBLS soy sauce
- 1.5 TBLS olive oil
- ½ teas black pepper
- ¼ cup tahini (such as Joyva)
- ¼ cup lemon juice fresh or bottled
- 1 15 oz. can of garbanzo beans, no salt drained, save a little juice
Instructions
- Process garlic, green onion, soy sauce and olive oil with a tablespoon or two of the juice from the can of garbanzo beans.
- Add one 15 oz. can of drained garbanzo beans and process until blended
- Add tahini, while the processor is running add the lemon juice. Process until smooth. If it's too thick add a little more of the bean juice from the can.
Notes
You can add a sweet red pepper, jalapeno pepper, or whatever your favorite taste is when you add the beans. (Olives anyone?)
One response to “Basic Hummus Recipe”
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This hummus was a favorite food that I would order every time I dined at your mother's restaurant in Clifton. I've never tasted better, so I can't wait to make this and bring back my memories of that special place where I met up with so many of my friends for relaxed dinners. Thank you so much for making these recipes available! Karen Shinkle
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