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Thursday, April 4, 2013

Nellie: Hummus

It's me again, and I'm posting another friend's recipes.  This recipe came from Ed Alden.  If you like hummus, you should really try this. It's fabulous.
Here's the original, from a small book of "housewife's" recipes, published in the Middle East in English:

1 pound can of cooked garbanzos (chickpeas), drained
1/4 cup of the juice drained from the garbanzos
1/4 cup sesame tahini
1 medium clove garlic, crushed
3 Tbsp lemon juice (approximates the juice of 1 medium lemon)
1/2 tsp salt

Put all the above ingredients in a food proccessor (or blender) and process until "smooth", about 5 minutes, it will appear a little grainy, not "creamy", but there should be NO big lumps or sizable chunks of garbanzos.

Modified recipes:

We don't like the smell of the raw garlic in the above, and prefer more lemon tartness. Also, it's more productive make a double batch, which requires a food processor:

2 - 1 pound cans of cooked garbanzos (chickpeas), drained
(equals approximately 3 cups cooked chickpeas)

1/4 cup of the juice drained from the chickpeas , or water.

1/4 cup sesame tahini (we prefer toasted)

the following are "to taste", increase or decrease as you prefer
1/2 medium onion, coarsly chopped
1/2 cup lemon juice
1 tsp salt if using home cooked chickpeas, otherwise 1/2 tsp for canned

Optional ingredients, for "varietal" hummus, again "to taste":

for a little "warmth"
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper or ground chipotle pepper

or, for a taste of India
1/2 tsp (rounded) curry powder
1/4 tsp (rounded) garam masala powder

or, just a bit Greek
10-15 kalamata olives

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