What is a good Hummus recipe?!
What is a good Hummus recipe?
my mom likes hers with some garlic in it.
Answers:
1 cup dried chickpeas, soak in water 4 hours or overnight (in the fridge if you're in a hot place)
put them in a big pot and cover well with water, bring to boil, simmer 1 hour, drain (reserve a little of the liquid)
put them in a food processor with 1/4 cup each olive oil and lemon juice, 1-2 cloves garlic quartered (more if u like it garlic-y) and 1/3 cup tahini
blend until smooth, add some of the reserved liquid to make into the nice consistency of when you buy it at the shop
stir through 1 tsp salt
sprinkle with cayenne pepper before serving
you can leave out the oil if you're dieting, just use more of the reserved liquid
I also make pea hommus to go on lamb, it's really easy and tasty:
200g frozen peas, cooked until bright and tender, put in blender with 1 big spoon of tahini (recipe I follow says 25g but i just use a dessert spoon), 2 tbs lemon juice and 1 garlic clove, crushed. Wizz it up and dollop on top of whatever lamb you've cooked... it's yumm!
here is one..I have not tried it yet...
Classic Hummous
Ingredients
・One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
・1 tbsp. tahini (sesame seed paste)
・1 tbsp. lemon juice, about half a lemon
・1 large clove garlic, roughly chopped
・1-2 tbsp. water, to thin, if necessary
Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!
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Here is a green Hummus...have not tried yet...
Whipped Chickpea, Spinach, and Potato Spread for Crostini (green hummus)
note:I like the taste and texture of beans cooked from scratch, but I don't see why you couldn't make this using canned chickpeas. Start with two 14-ounce cans, drained and rinsed. Cook the potato on its own.
Crostini:
1 sweet baguette, cut into 1/4-inch thick slices
3 tablespoons olive oil
a couple pinches of salt
1 large garlic clove, peeled.
Chickpea spread:
1 cup dried chickpeas, rinsed and picked over
1 small new potato (Yukon Gold, Yellow Fin, etc), peeled and quartered
5-6 handfuls of spinach, washed well
1 small red onion, chopped
zest of one lemon
juice of 1/2 lemon, approx.
salt and pepper
1/4 cup extra virgin olive oil
warm water
chives for garnish (opt)
Prepare beans and potato:
Soak the garbanzos overnight. Drain soaking liquid, and refill with enough water to cover the beans by about an inch. Bring water to a boil, reduce heat, and allow to simmer until beans are tender. Add the potato to the pot (or cook it in another water-filled) until tender, another 10 minutes or so. Drain any extra water at this point and set beans/potato aside.
Make crostini:
Preheat oven to 350. In a large bowl toss the baguette slices with the olive oil and salt. Arrange in a single layer on a baking sheet and place in the oven until golden, about 10 minutes. Remove from oven, let cool for a couple minutes and rub each crostini with the clove of garlic - don't go overbboard, raw garlic is strong!
Add a splash of olive oil to a hot skillet, and throw in the spinach. It should collapse within 10 or 20 seconds. Immediately remove from heat and salt to taste.
Combine the chickpeas, potato, spinach, 1/4 cup red onions, lemon zest and juice, and a few big pinches of salt in a food processor. With the machine running drizzle in the olive oil. Chances are your mixture is on the dry side at this point and you may need to add warm water a few tablespoons at a time until the spread is a rich, creamy consistency. Season carefully, if you under salt the flavor will be flat. If you need more acidity, and a bit more lemon juice.
Put a spoonful of the spread on each crostini. Finish with a drizzle of good-quality extra-virgin olive oil, and a sprinkling of the red onions.
Serves many.
http://www.101cookbooks.com/archives/001...
The Tahini is the impotant part in this recipe and it is Authentic
Hummus bi'l-Tahina
(Levantine Arab)
Hummus
This world-famous puree, obligatory on every Arab mazza table, is loved throughout the Arab world and is now found ubiquitously in the United States. The word hummus means "chickpea" in Arabic. The tahini is the sesame seed paste that one stirs into the mashed chickpeas.
3 cups dried chick peas (about 1 1/ 2 pounds), picked over and soaked overnight in cold water to cover mixed with 1 teaspoon baking soda or 6 cups canned cooked chickpeas, saving 1 1/ 2 cup of water from the cans
3/4 cup extra virgin olive oil
Salt
8 large garlic cloves, peeled
1/2 cup tahini (sesame seed paste)
1/2 cup fresh lemon juice
Freshly ground black pepper to taste
1/4 cup pine nuts
1/3 cup finely chopped fresh mint leaves and fresh mint leaves for garnish
1/2 teasoon sumac for garnish
1. Drain the chickpeas and place in a pot of lightly salted water to cover by 2-inches. Bring the water to a boil over a high heat until it foams, about 5 to 10 minutes. Remove the foam with a skimmer and continue boiling, partially covered, until tender, about 3 hours, so keep checking. Add boiling water to the pot to keep the chickpeas continuously covered. Drain and save 1 1/2 cups of the cooking water. Return the cooked chickpeas to the same pot filled with some cold water so you can rub the skins off the chickpeas with your fingers (many of them will rise to the surface).
2. Process the chick-peas with 1/2 cup of the olive oil and 1 cup of the reserved chickpea cooking water in a food processor until creamy.
3. In a mortar, pound the garlic with 1 tablespoon salt until it is a creamy mush. In a small bowl, beat the tahini and lemon juice together slowly. If it is too thick, add water--never more lemon juice. Stir the tahini-and-lemon juice mixture into the garlic and salt. Stir this mixture into the chickpea puree, adjust the salt, and season with pepper. Check the consistency; if it is too thick, like an oatmeal, then add some of the remaining reserved chick-pea cooking water until it is smoother, like a Cream of Wheat. Check the taste and adjust the seasoning if necessary. If you do need to adjust the taste, the process must be repeated--in other words, mash some more garlic with salt or mix a tablespoon of tahini with a tablespoon of lemon juice.
4. In a small skillet, cook the pine nuts in 1 tablespoon of the olive oil over medium heat until light brown, stirring, about 4 minutes. Remove and set aside.
5. Spoon the hummus onto a large round serving platter, not a bowl. Warm the remaining 3 tablespoons extra virgin olive oil. Make spiral or fan-shaped furrows in the hummus and fill with the warm olive oil. Sprinkle the reserved pine nuts around. Garnish the edges with mint leaves and sprinkle the chopped mint on top. Sprinkle the sumac over and serve. Serve with warm Arabic flatbread or pita bread.
Note: Other garnishes used are whole cooked chickpeas, black olives, pomegranate seeds, cayenne pepper, red Aleppo pepper, paprika, or ground cumin.
Makes 6 servings