I have perfected my hummus recipe. And J tells me that it is completely authentic.
I started with a recipe that my Aunt made a couple years back when I visited. I have been tweaking it since then, and have finally hit the mark.
I use a food processor, I put all the ingredients in and turn it on.
1 can chick peas, drain but reserve about 1/4 cup of the liquid.
3 cloves garlic
3 heaping tablespoons tahini
the juice of 1 lemon
a good glug of cold pressed olive oil
salt to taste
Turn on the food processor. This is when you can add the reserved liquid from the chick pea can, to gain the proper smooth consistency.
Serve with a splash of cold pressed olive oil and use whole wheat pita or whole wheat tortillas to dip.
If I am feeling adventurous, sometimes I add some fresh parsley. (OK, usually I add fresh parsley when I use the food processor to make tabbouleh right before I decide to make hummus and don’t feel like washing it out.)
You will never again buy hummus from the store…..
I’m going to have to try this. I’ve been playing around with Hummus recipes (most recently this past weekend for a party) and haven’t gotten it just right yet. I think I was adding too much tahini - 3 Tbsp sounds about right. And I hadn’t added olive oil to the mix - I thought you just drizzled on top! I’ll have to try your recipe this weekend. Thanks! K
Comment by Kathy — February 26, 2008 @ 1:49 pm
Kathy, you can NEVER have too much olive oil! In it, on top of it…go for it!
Too much tahini will alter the flavor for the worse. Some don’t even like the 3 TBLS. Also, 3 cloves garlic is strong. I like it that way, but the people around you will pay for it!
Comment by shellssells — February 26, 2008 @ 1:55 pm
you forgot to post a picture of the final result
Comment by LuvBMWs — February 26, 2008 @ 4:07 pm
Oh I love hummus!!! A friend of mine will also sometimes use white beans but I like it either way. And I LOVE that much garlic in it! I’m so going to make this, thanks chica!
Comment by savasana — February 26, 2008 @ 4:19 pm
is this the same recp as Alton’s “turbo hummus”? It’s been way too long since I’ve made this. I’ll give it a go this weekend!
Comment by NickBee — February 26, 2008 @ 10:11 pm
I’ve never seen Alton’s recipe. But I imagine if he tries to stay authentic, it could be close!
Comment by shellssells — February 26, 2008 @ 10:41 pm
has anyone ever tried freezing hummus?
Comment by sueshells — February 27, 2008 @ 7:12 am
I didn’t post a picture ’cause…..we ate it!
Mom, I could experiment next time.
Comment by shellssells — February 27, 2008 @ 1:53 pm
Thanks so much for the recipe!! Will try!! Remind me to send you my recipe for homemade salsa…SOOO good. I got it from friends who used to own a restaurant and they served it there. It’s a keeper! Can’t wait to try the hummus!!
Comment by Christi — February 27, 2008 @ 4:24 pm
That’s a nice try, but you still have a long way to go.
First, you shouldn’t use canned chickpeas. Take dried ones, cook them yourself, and use them instead. When will you guys learn that conserved foods are VERY unhealthy?
Second, you put way too much garlic in.
Comment by the Hummus guy — February 29, 2008 @ 8:26 am
Well though I would thank you for your opinion, even though it was rather rudely worded, I stand by my recipe since my dear Lebanese man likes it that way.
Furthermore, that is the beauty in a recipe, if someone doesn’t like so much garlic, they are perfectly free to change that part of the recipe. Likewise, if someone has an aversion to canned foods, they can choose to cook the chick peas themselves. On the other hand, I know that my dear friends and readers of this blog are very busy people, who haven’t time to search around the internet for hummus recipes, so I chose to provide them with a quick and simple dish which is also tasty and healthy.
Finally, next time you wander into the blog of someone whom you do not know, you may want to consider wording your comments in a manner which will be pleasing to the blog owner and the blog owners readers. I suspect it will be much better received. For instance, consider the same comment in nicer wording:
“You may want to try cooking the chickpeas rather than using canned for a better and healthier result. Second, most people will not like that much garlic, just a thought.” Also, giving us some indication on how you think you have such expertise might be a wise move. For instance, tell us you grew up in the middle east and have been making hummus your whole life with your mother (whom I suspect you still live with) or something to that extent.
I will approve your comment but I will not link to your blog. Had you taken a respectful tone in your comment, I would have gladly done so.
Comment by shellssells — February 29, 2008 @ 8:47 am
If eating dried chickpeas makes you that disrespectful & rude, I’ll stick to the canned version too.
Thanks for the recipe Shells.
Comment by snigsspot — February 29, 2008 @ 8:55 am
Your recipe sounds absolutely delicous Shells. I’ll have to try it soon.
Oh, and Hummus Guy? Ben Franklin said it best, “Tart words make no friends; a spoonful of honey will catch more flies than a gallon of vinegar.” Perhaps you should think of that before you post a response in someone else’s blog.
Comment by cabelle — February 29, 2008 @ 12:14 pm
Snigs, I know we’re already engaged several times over, but darn it chica, will you marry me?!
Comment by savasana — March 1, 2008 @ 7:27 am