Saturday, October 22, 2011

Hummus (Humus)



Here's another classic Middle Eastern dip I unfortunately learned to appreciate a bit late..:) BUT I will try to make it up by making this deliciousness often and eating a lot of it..:))

In my mind, a good hummus recipe is the perfect balance of all the necessary ingredients, ending up in a perfect consistency.
And for a proper consistency you need to start by peeling all the chickpeas, one by one... I know this sounds crazy, but you will not be able to achieve the right smoothness in your hummus, if you skip this step. This will take another 10-15 minutes of your time, but it will really make a difference; besides canned chickpeas are quite easy to pop out of their skin (do this in front of the TV, you won't know how that 15 minutes fly..:))


Ingredients: (Makes about 1 1/2 cups)

  • One 15-oz. can chickpeas, rinsed, drained, peeled
  • 2 garlic cloves, peeled
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Up to 1/2 cup water


Directions:

  • Put all the ingredients, except water, into a food processor. Process until smooth.
  • Add water gradually and pulse until a smooth and spreadable consistency is achieved.
  • Serve with pita chips / toasted bread / vegetables.


Additional points:

  • Hummus can be prepared a day ahead of serving; it can be stored in the fridge for several days; just don't forget to cover it w/ plastic wrap. Bring it to room temperature before serving.
  • Some tahini brands are thicker than others, therefore sometimes you may need the whole 1/2 cup of water, other times you may not. That's why you should add the water gradually at the end and stop when you have the desired consistency.

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