Tuesday, December 16, 2008

How d'you make that Hummus, you say?

White and green chickpeasImage via Wikipedia Sure, it would have been useful for me to include the hummas recipe. Thanks to everyone who emailed. And here you go from The Best Recipes in the World by Mark Bittman (a cookbook I have a love/hate relationship with, but it's handy for reference.)

2 cups drained, well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini with some of its oil (easy to find at Saraga)
1/4 cup EVOO with a little more to drizzle at the end 2 garlic cloves (or more to taste)
s/p to taste
1 tbsp ground cumin or paprika or to taste, plus a sprinkle for garnish. (I use a little more than a tabsp of cumin)
Juice of 1 lemon or more to taste chopped fresh parsley leaves (optional)

Process garlic cloves in food processor, then add everything else except the parsley. Pulse, then add the chickpea liquid or water as needed to produce a smooth puree. Adjust seasoning (I like lemon!), then serve drizzled with EVOO. If it gets tight after a day or two, just mix in a bit more olive oil.

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bilerico said...

What's EVOO? You gotta spell it out for us culinarily challenged. :)

braingirl said...

Extra Virgin Olive Oil. Clearly, you do not watch enough Rachel Ray (or so I've been told.)

Anonymous said...

My favorite hummus of all time is Greg Hardesty's hummus, and this sounds darn close to his recipe. What makes his, and now mine so good is the addition of extra lemon, and instead of using fresh cloves of garlic, I like to actually triple blanch cloves of garlic so that they incorporate into the pate a little better and also eliminates the risk of getting large bites of concentrated garlic.

Anonymous said...

Oooh, also, use greek or turkish EVOO. You will get the intense peppery fruit that is meant to be in hummus, and it pairs insanely well with the extra lemon.