Thursday, September 27, 2007

Hummus

I got a new food processor for my birthday and so tried to inaugurate it with hummus. I love the Israeli style hummus (pronounced ch-oo-moos), which is much creamier and richer and less grainy than the hummus available in most stores. I failed, however, in making it and instead made a more Western-style hummus. Still tasty but not my cup of dip.
Prepare:
-1 can of chick peas, drained and rinsed (I should have used the fresh, maybe, and also removed the peels... but I didn't)
-1/3 cup tahini
-Several cloves of garlic
-Some olive oil
-Juice of 1/2-1 whole lemon, pending your taste
-1/2-1 tsp pending on your taste of the following: cumin, paprika, black pepper, salt
Cook:
-Roast the garlic in the peel in a toaster oven for about 20 minutes or until soft
-Process the chick peas first

-Add garlic, oil, lemon juice, and spices
-Add oil/water until reaches desirable consistency and flavor
-Garnish with some olive oil, parsley, and pine nuts, and enjoy with fresh pita, bread, or crackers

1 comment:

Bowen said...

I LOVE making hummus. My favorite variation is adding avocado and cilantro, but I also really like adding simple jarred kalamata olives and maybe a bit of red pepper. The olives also make it really purple, which is fun to eat!

Also, thanks for the dedicated post. We made the granola again this week with some mango syrup (not like pancake syrup, but thicker; I'm not really sure what it's meant for because the label is all in Chinese ...) and it was also very good, particularly with some fresh coconut on top.