My SO and I, host boardgame/dinner parties. Tommorrow is Mediterranean and I was told to make the hummus. I know it is mainly chick peas with some lemon juice, but i know there is so much more
share your knowledge please?
I know there are some excellent culinary Dopers here - but let me also point you to allrecipes.com. It’s my favorite cooking site - and it usually has plenty of different recipes that you can try or meld together. Some of their hummus recipes should be a good start for you. They also have reviews so that you can see if other people who have tried the recipe liked it.
Good luck! Peter Wiggen
execllent! I’m on it now.
Thanks for the link
2 cups chick peas, 3 cloves garlic, 3 T lemon juice, 1/4 c water , 3T tahini (sesame paste) 1/2 to1 t cumin, 1/2t paprika , mix it up in the food processor if you have one or the blender on the “puree” setting.
2 cans of chick peas, (I’d use) six or so cloves of garlic, three tablespoons tahini, and after than my measuring skills break down. I uses a few good squirts of lemon juice and maybe some water and a little olive oil.
My advice is to blitz the garlic and lemon together first, until they’re well blended, then add the chickpeas and tahini, then
Huh. It ate the end of my post. That’s weird.
If you blitz the garlic and something liquid at the start, you don’t end up with garlic chunks. Taste it as you go- you can add some cumin or hot pepper, extra lemon juice, or more water to tone it down. Hummus is a Perfect Food.
I despise tahini and find it’s fine without it. I put in LOTS of garlic.
Tzaziski’s almost as easy and even more glorious.
Here’s a great recipe for beetroot hummus that I posted earlier in another thread:
Ingredients
2 beetroot (360g), trimmed and washed
400g can of chickpeas, rinsed and drained
a quarter of a cup of tahini*
a third of a cup of lemon juice
1 clove of garlic, crushed
sea salt and cracked black pepper
two and a half tablespoons of olive oil
Place beetroot in a saucepan of boiling water and simmer for 45 minutes or until very tender. Drain and allow to cool slightly. Slip off the skins, rinse and chop.
Place beetroot in the bowl of a food processor and process until roughly chopped. Add chickpeas, tahini, lemon juice, garlic, salt and pepper and process until smooth. With the motor running, gradually pour in olive oil, processing until smooth. Serve with Turkish bread.
Makes approximately two and two third cups
- Tahini is a paste made from ground sesame seeds. It is available from supermarkets and health food stores. Use the light-coloured hulled variety, as it has a milder flavour.
It is far too early in the morning. I read the title as:
Teach me to make HUMANS please.
Let’s not even go there.
Take one trip to the supermarket.
Buy required quantity of hummus.
Place in elegant shallow bowl and smooth surface with back of a spoon.
Drizzle top with olive oil and lemon juice, place bunch flat leaf parsley in centre. Make target type patterns with pitted olives. Sprinkle with smoked parika.
REMEMBER - BUY the hummus.
I’ve made it without a food processor.
You just boil a small can of chickpeas until they are really soft (or soak a big handful of dried ones overnight before boiling them) and mash with a fork or potato masher, then add enough crushed raw garlic, lemon juice, olive oil, tahini and seasoning to give you the texture and flavour you prefer.
Seriously, not difficult, it’s just about adjusting proportions and method to suit your personal taste and your kitchen’s equipment!
You can use peanut butter instead of the tahini. Or, like don’t ask suggests, just run down to Trader Joe’s. Good hummus is so cheap to buy, it’s only worth making if you actually enjoy the process of preparing foods as much as the eating.
As long as we are on the topic of hummus, what are you supposed to eat it on? I have eaten it on pita bread and as a side dish. But traditionally, how’s it used? I have no idea.
You can definitely make it without a food processor, but I think the food processor makes it far, far easier. I use an unconventional recipe, but it gets raves. It’s adapted from The Moosewood Cookbook.
2 scallions, broken into 2-inch pieces
4 cloves garlic
Cumin and cayenne to taste
Handful of parsley
Throw that into the food processor and whirl it around until it’s tiny confetti.
1 can garbanzo beans, reasonably well drained
A couple splashes tamari (start low and add more)
The juice of 1/2-1 lemon (again, start low and add more)
Throw all that in and whirl it around until you’ve got a paste
A couple honking spoonfuls of toasted tahini (the toasted gives it a great flavor).
Whirl it around. Add tamari, lemon juice, and/or olive oil to improve the flavor, depending on whether it needs salt, tart, or mouthfeel.
The parsley gives it a wonderfully fresh flavor.
Daniel
There’s no such thing as “too much garlic”.
Do you have a recipe for that? I can easily make or buy hummus, but nobody seems to carry tzatziki.
Yeah, that’s why I make my own, so I can add extra garlic. That said, traditional hummus is stone ground and the stuff you make in a food processor won’t be as fine as the stuff that you can at a real ethnic food store.
Another vote for “buy it” unless you are really into the whole process. The problem with pureeing it is that you get kind of a whipped texture, which at least in my mind is all wrong. The texture should be a very fine grit, and unless you are experienced at making it you’re either going to end up with chunks or Miracle Whip.
And while I have to disagree with the notion that there is no such thing as “too much garlic” after once inadvertently doubling the amount of garlic in a basil pesto, I have to agree that most store-bought hummus lacks the appropriate amount. You can cheat and mix in some garlic powder mixed with oil (wince) but an ethnic store or resturant will have it in the right proportions. While you’re at it, pick up some tabbouleh (served with romaine lettuce leaves), some unpitted kalamata olives, feta cheese, white onion (sliced into 1/2 wide strips), and make an effort to find fresh pita bread. Serve the hummus in a bowl with paprika sprinkled on top, a shallow pool of olive oil in the middle, and some parsley sprigs for decor.
Damn, I miss Abu’s Jerusalum of the Gold.
Stranger
I’m not a fan of tahini either; I toast some cashews and grind them up in there. Mmmm.
And, as the world’s greatest fan of garlic, I have to say: hummus is really the only thing you can have too much garlic in. Every other savoury food, I can add clove after clove or garlic and still want more garlic. But with hummus, I’d stop at about 5 cloves per 2 cans of chickpeas.
I agree with Don’t Ask. I made some once, and burned out my blender. If you have a food processor, maybe, but unless you have a real powerful blender go to the supermarket.
And might I suggest Athenos Roasted Red Pepper Hummus. mmm…