No one would be able to tell how deep the Armenian blood flows through my wife and daughters’s veins, for it is not apparent in their appearance. I assure you it is there, passed down the family tree on her mother’s side. Somewhere along one of these branches is where this Armenian hummus recipe blossomed and was passed on down to us. Very simple and delicious, this (dare I say authentic?) recipe is a must have for anyone’s side dish/dip arsenal for entertaining or just to eat with a spoon. We make this Armenian hummus every so often and oddly enough it has become a holiday thing for us. I’m not sure how that happened, it just did. Not that I’m complaining, mind you. Personally I prefer to eat most of my foods sans utensils if ya know what I mean. Armenian hummus is like salsa from another region, and I love salsa. So put out some Armenian hummus for the next event or dinner, let me know what you think, I feel you shan’t be disappointed.
Don’t forget to share some with the ones you love…
3 15oz cans of garbanzo beans
5 cloves garlic, peeled
bottle of lemon juice
4oz tahini (sesame butter)
Place the garbanzo beans and garlic in a blender. Add a mixture of 60% water and 40% lemon juice until it just covers the beans. Blend until very smooth.
Pour into a bowl and hand stir in the tahini until completely mixed.
Chill in the refrigerator until ready to serve. Serve with warm pita bread.