Do you know any recipies for hummas?!
2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon ground cumin
Directions
In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.
Answers: Ingredients
2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon ground cumin
Directions
In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.
1 can chickpeas/garbanzo beans (15 oz.)
2 tablespoons roasted garlic
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon oregano
PREPARATION:
In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments(i/2 teaspoon) until desired consistency.Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. Roasted red pepper hummus goes very well with cubes of warm Italian bread.
Hummus can be prepared in advance up to two days if store in airtight container in the refrigerator. To serve, heat in microwave or on stovetop
Go to Allrecipes.com. They have some really great tasting recipes for hummus. Go with the ones with the most feedback and highest rating.
Following is version of a recipe from Epicurious I have adapted for my use. I use a food processor - that makes it a lot easier.
--------------------------------------...
HUMMUS
1 BUNCH PARSLEY- wash in pot, drain in strainer. (Not cilantro)
2 LARGE CLOVES GARLIC- peel, slice, brown in iron fry pan stirring constantly, set aside.
2 TABLESPOONS PINE NUTS- toast in iron fry pan, set aside.
1 1/2 FRESH LEMONS- halve and squeeze in a juicer.
2 CANS GARBANZO BEANS- drain.
2/3 CUP TAHINI- stir well before measuring out. (Purchase at health food store or Middle Eastern market)
* A LITTLE WATER WHEN DIP IS TOO THICK TO SPIN IN PROCESSOR
Procedure:-------------
1.First chop (pulse) the parsley in the processor then scrape into another bowl & set aside.
2.In the now empty processor bowl, spin the garlic & pine nuts until mashed.
3.Add drained garbanzos, few shakes of powdered cumin, coriander & salt.
4.Add a Tablespoon (or two) of olive oil. **OPTIONAL: TAHINI = OILY
5.Add 2/3 cup of Tahini.
6.Add all the squeezed lemon juice.
7.Spin until mixture is smooth.
8.Add the chopped parsley. Spin briefly in processor, scraping side of the bowl as necessary.
9.Scrape hummus into a plastic food saver, cover with plastic wrap, then snap on the container lid. Chill in refrigerator overnight for best results.
High in roughage (garbanzo beans, nuts, and parsley), fat (tahini and olive oil) and vitamin C (parsley and lemon juice).
Adapted from October 1988 recipe in Epicurius
Usually what I do is get a can of Chickpeas, and grind them and mix them with Cumin, Coriander, Curry Powder, Salt and Lemon Juice. I sometimes add Cilantro if I have some of the fresh stuff.
check out www.vegetariantimes.com
Basic Hummus is just this if you go to any ethnic restaurant. What's important is not making it too grainy and balancing the right amount of tahini.
1(15ounce)cans garbanzo beans in liquid
2 tbs tahini(sesame seed paste)
2 tbs Olive Oil
juice from half a medium lemon
2 garlic cloves, pressed
salt and pepper
Add the garbanzo beans and garlic and blend. Add tahini, salt and pepper, lemon juice, and half the olive oil. Blend until smooth, adding some or all of the reserved liquid if desired.