When I got my bulk dry hummus, which I presume is just crushed garbanzo beans, at Lazy Acres in Santa Barbara, I jotted down the recipe on their container. My "bizzarro" variation was to throw in wasabi and parsley. I am happy with how it turned out, wasabi being noticeable but not overwhelming.
- 1 cup dry hummus
- 1.5 cups cold water
- 2 tbsp olive oil
- 2 tsp wasabi (or the traditional juice of one lemon)
- some chopped parsley (optional)
I put dollops of hummus on slices of pita bread cut pizza-style and topped off these faux canapés with sautéed mirepoix mélange. (That's as far as my French goes.) Mirepoix is just a fancy term for carrots, celery, and onions. I think this would make a nice plate of hors d'oeuvres for a party.
I used part of those vegetables to make a vegetable sauce/soup, which also included corn kernels, garbanzo beans, and broth. Before serving, I spooned it over the standard plain couscous:
- 1 cup dry couscous
- 1.5 cups boiling water
- 2 tsp olive oil