Posted on 11/24/2009 1:23:37 PM PST by goldstategop
Yummy ping.
No wonder that area of the world is PO’d 24/7.
LOL, I was going to ask what the brown stuff on the top of the hummus is.
My hummus is the best. These media hogs are posers. Sheesh.
Mm. Hummus.
So easy to make:
o Can of organic chickpeas (aka garbanzos). Get at Whole Foods or Trader Joe’s.
o 2 tablespoons tahini (ground sesame seeds).
o 1 tsp salt
o Couple generous dashes of paprika
o Generous pinch of cayenne
o Several fresh grinds of pepper
o 2-3 cloves of fresh garlic
o Couple glugs of olive oil— get the good stuff, extra virgin organic. Worth it.
o I find lemon juice to be entirely optional. Use sparingly in any case.
Put all in a food processor with a small bowl. Run it. Add more olive oil as needed. Process for 2-10 minutes depending on the texture desired. (I like it a little coarse, my wife likes it silky.)
Spoon into a serving bowl. Drizzle a little more olive oil on top, sprinkle with a bit of paprika for color.
Serve with pita or torn Italian bread. Can actually use anything you want— crackers, potato chips, it’s all good.
Really good stuff. Nutritious and tasty.
There is no such thing as the "best" recipe for hummus. Hummus is a matter of individual preference for taste, texture, and appearance. "Best" is in the eye of the beholder.
Personally, I prefer mine over all others I've tasted, which is of course because I make it exactly the way I like it.
Hummus is amazing simple to make consisting of only a few ingredients.
I will share my method as a guide but it will be up to you to increase or decrease the amounts of the ingredients until you arrive at what satisfies you.
15-16 ounces of garbanzo beans, more often called “chick peas”. The easiest way is to use canned chick peas and reserve the drained liquid. Another way is to buy dried chick peas, soak them overnight, and cook them until tender.
3 Tablespoons of tahini, which is a thick paste of ground sesame seeds. Middle Eastern tahini is made of hulled, lightly roasted sesame seeds. You could make this yourself but why? Middle Eastern groceries and many ordinary Super Market chains offer it in jars labeled Sesame Tahini and made by people who know how.
1/4 to 1/2 cup of lemon juice. I prefer freshly squeezed but bottled concentrate works also.
1/8 teaspoon cumin
1 clove of garlic, minced
1/2 teaspoon salt
Directions :
Put all of it in a food processor or blender. I prefer a food processor because some blenders are not powerful enough and require redistributing the mixture while blending; a real annoyance.
Add some of the reserved liquid to just below the level of the chick peas.
Process to form a smooth thick paste. Add very small amounts of the reserved liquid as necessary but do this carefully to avoid it becoming too thin.
Spread it from the processor onto a shallow plate, not that silly bowl in the picture of this post. Remember, the point is to scoop it with thin pita bread and eat the hummus and the bread with the same bite. So, make sure you have enough room to scoop without your knuckles bumping into the sides of a bowl.
It is ready to eat now but you will probably enjoy it more if you chill it for an hour or so. Traditionally olive is drizzled over the top.
You can do several things at this point or nothing if you choose. Garnish the edge of the plate with parsley. Add a small mound of garbanzo beans in the center with a few leaves of parsley. Lightly sprinkling with paprika is also popular; I myself prefer simmaq or sumac. Some like a pomegranate seed garish.
Now, here is the deal. The amounts of everything are variable. Try it and then you decide. Do you want more or less lemon, more or less garlic, thinner or thicker, etc. The bread selected can make a huge difference.
Enjoy!
Now I’ve made myself hungry. I have some left that I made yesterday with pine nuts.
Your recipe sounds delicious. Alas, I’ll have to console myself with Trader Joe’s eggplant hummus. Two tablespoons is zero Weight Watchers Points. I eat it with red bell pepper strips instead of pita.
Yep and pita being a flatbread it’s super easy too. Nothing like fresh hummus with warm fresh out of the oven pita bread. :)
Ack! A high-carb thread.
I’ll just say that it all sounds wonderful and leave... it at that.
Eggplant hummus is "Baba Ganoush", a Middle Eastern spread and dip similar to hummus, but made with eggplant instead of chickpeas.
When weight watcher points are involved then crisp celery hearts are also an excellent eatable utensil.
That’s it! You are so right. The garlic and the black olive ones are my favorites.
I miss the Greek olive flavor. :-( My local grocers no longer order it (apparently I was the only one buying it) so I have to settle for red pepper or pine nut-good flavors, but not as good as the olive flavor. I may try to order that one online and pay the s&h charges because I like it so much!
This thread gave me the munchies, you betcha.
And do you have your own recipe?
I’m looking at the baba ganoush because I like eggplant, and they’re no too carby.
I’m not much of a cook. I can certainly apreciate one, though.
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