Hummus
Hummus
The Chines bought Hummus from GM..................oh, wait............
The Chinese bought Hummus from GM..................oh, wait............
You eat it? I thought you spread it on the flower bed.
4 tons!!!!???? Sounds like a flatulent event of atomic proportions!!!!
I like really good hummus, though.
No wonder that area of the world is PO'd 24/7.
This year, Lebanese chefs managed to make a cool two tonnes of the stuff...
...In six weeks' time, Abu Ghosh is planning to construct a four-tonne bowl of hummus.
Wouldn't want to have a hummus-gap.
Trader Joe’s has some good hummus, but none is better than made at a little Lebanese restaurant in Sioux Falls, SD.
I’m kinda partial to Trader Joe’s Mediterranian Hummus....
Yummy ping.
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.