Rafi Bedrossian’s 10-Minute Hummus

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on print
Print

Today I was in the supermarket eyeing a Game Day display, and I saw LOTS of hummus. I quickly grabbed a tub of Sabra, then put it back down. I didn’t want store-bought hummus. I wanted homemade, but Zee’s scratch hummus is easily a two-day affair.

That’s when I remembered her husband Rafi’s recipe. He made it one day while standing on the sidelines of a cooking lesson, interjecting his two cents in the most lovable way. Rafi is a fireside philosopher and friendly devil’s advocate. Needless to say, I’ve immensely enjoyed learning from him, right alongside Zee.

(Here is a picture of our beloved Rafi Bedrossian, preparing for a cookout.)

Rafi is quick to point out that it was HE who cooked the very first meal they shared as a married couple. It was 45 years ago at Lake Mammoth, and he served Italian style macaroni. Zee settled in as the primary cook in the family, but Rafi can still throw it down!

I would close by saying that Rafi’s Hummus came out great, and it took me all of 10 minutes to make. It’s a great solution for people who prefer homemade but don’t have time to start with dried chickpeas. It’s kind of like “the Middle Way” — a Buddhist idea about reaching enlightenment by avoiding two extremes.

It’s for this reason that I call Rafi’s Hummus “enlightened,” and I’m guessing Rafi would appreciate that characterization — fireside philosopher that he is!

Print

Rafi Bedrossian's Hummus

10-minutes to homemade hummus!
Course Appetizer
Cuisine Mediterranean
Keyword Armenian cuisine, Chickpeas, Easy_Hummus, Fresno_Armenian, Garbanzo_beans, Hummus
Servings 4

Equipment

  • Food Processor, Vitamix, or Blender

Ingredients

  • 1 14.5 oz can Chickpeas (aka Garbanzo beans) Rinsed and drained
  • 2 cloves garlic Peeled
  • 2 tbsp Tahini paste
  • 2 tbsp mild flavored olive oil Rafi says to use a "splash." I use big spashes, so 2 tbsp.
  • 1 tsp salt
  • 1 lemon, juiced
  • 1-2 ounces water

Instructions

  • Mix all ingedients except the water in a food processor (or blender/Vitamix, depending on your equipment) for about 30 seconds.
  • If you like your hummus thick, continue mixing for another 1-2 minutes, until smooth, and serve.
  • For creamier hummus, add 1 oz of water and blend for 60 seconds. If desired creaminess has not been achieved, add the remaining 1 oz. of water and continue mixing for another minute.
  • Taste before serving, as you may desire a pinch more salt.

2 Responses

Leave a Reply