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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.
~o~
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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