The novel Lovely War involves several Greek Gods meeting in a Manhattan Hotel while discussing talking about World War I love stories between a British Couple and a couple with an African American soldier from Harlem and a Dutch woman. Most of the love story takes place in France. So, I had a lot of food choices for my Recipes For Readers pairing! I decided to Go Greek! This recipe for Fresh Hummus with Greek Olive Oil is from a “Flavors of Greece” cooking class that Steve and I took at Central Market grocery store with our dear friends, Rob and Linda. Here is our picture, along with the chef. We made lots of yummy food that night, including Fresh Hummus with Greek Olive Oil, Greek Salad and Chicken Souvlaki with Tzatziki Sauce.
Steve and I took an Olive tour on the Greek Island of Corfu last year. We went to the mill of the Dafnis Family, owners of The Governor’s Olive Mill. This particular olive oil has been used in medical studies at the University of Louisiana in Monroe to see its effectiveness in fighting cancer and treating Alzheimer’s disease. On the tour, we walked through the olive grove, visited a 15th-century oil mill, and had an olive oil tasting of extra virgin oils, flavored olive oils, olives, freshly picked figs, and greek yogurt. It was a lovely way to spend the day on beautiful Corfu.
Fresh Hummus With Greek Olive Oil
1 (15-ounce can) chickpeas, also called garbanzo beans, drained and rinsed
1 medium lemon, juiced
¼ cup tahini
1 garlic clove, minced
2 Tbsp Greek Olive Oil, plus more for serving
1 tsp kosher salt, or to taste
½ tsp ground cumin
2 to 3 Tbsp water
To garnish: paprika and a drizzle of olive oil
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of the bowl, then process another 30 seconds. This extra time helps “whip” or “cream” the tahini, making as smooth and creamy hummus as possible.
Add the Greek olive oil, minced garlic, cumin, and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of the bowl then process another 30 seconds.
Add about half of the chickpeas to the mixture and process for 1 minute. Scrape sides and bottom of the bowl, add remaining chickpeas and process for 1 to 2 minutes until thick. If it is too thick or still has tiny bits of chickpea, turn the processor on and slowly add 2 to 3 tablespoons of water until the consistency is creamy and smooth. Put in serving dish and garnish with paprika and a drizzle of olive oil.
Store Fresh Hummus with Olive Oil in an airtight container for up to one week.