Tuesday, March 29, 2011

Heavenly Homemade Hummus

run food processor and drop garlic cloves in

One lemon is usually enough...also use a very high quality olive oil (you do get what you pay for)

Fine tune as you process

Add fresh lemon juice 
(DO NOT USE 'realemon' bottled lemon juice)

The whipped/creamy consistency that we like

My 11 year old recipe from Bon Appetit magazine that I've fine tuned

drizzle with extra virgin olive oil and sprinkle
with some authentic paprika

serve (again, drizzle with EVOO and paprika sprinkle)
with some hot pita bread
(don't serve with cold pita bread)

Hummus is one of the healthiest (and even cheap) foods – yet it’s so good and there is nothing to feel guilty about. 

I don’t like store bought ones-they taste dry and not very flavorful.  Fresh (no more than two days old) homemade hummus is the best.  Many Middle Eastern restaurants make their own hummus and the fresh taste is just like homemade.  I prefer a fairly whipped/creamy consistency for hummus-this allows the subtle flavors to be showcased and not be overcome by a dry texture.

Many people like to make variations of this.  I like the old fashioned, traditional hummus.  Some cultures make it with fava beans  also.

Hummus Recipe

2 15 ½ ounce cans of garbanzo beans drained (save a little water for part of the water for mixing (or one 29 ounce can)
½ cup water (mixed with garbanzo bean can liquid)-will add more later (to taste)
½ cup tahini  (it helps to bring tahini to room temperature so you add a consistent mix of this as it tends to separate when refrigerated)
½ cup (but will add more) Extra Virgin Olive Oil (you really get what you pay for with olive oil-the cheap extra virgin olive oils aren’t even real-caveat emptor)
1 heaping teaspoon of ground cumin
3 cloves of garlic
1 lemon

Run garlic through food processor (have the food processor running and throw in garlic cloves-turn off when all crushed).

Put garbanzo beans along with all other ingredients, pulse first and then run food processor for a few minutes.  At this point you will need to fine tune this recipe. As I mentioned,  I like hummus that has a slightly whipped consistency (many restaurants and store bought ones are too dense and the flavor beyond the garbanzo beans doesn’t come through).  I add extra virgin olive oil as the food processor runs and a little more water.  Then I add the lemon juice (roll the lemons before squeezing – this makes it easier to squeeze the juice out).  If after adding the lemon juice it’s still too dense, add a little more extra virgin olive oil and a bit water (again the consistency is a matter of preference).

Transfer to serving plates/bowl-drizzle with a little extra virgin olive oil and sprinkle a bit of real Hungarian paprika on it (this is how most middle eastern restaurants serve it).  Serve with some warmed up pita bread (the fresher the better).

Hummus is an extremely healthy dish. Another side benefit of homemade hummus for us is that Jordan can eat it! It's not cross contaminated with dairy, nuts, etc.

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  1. Hummus!!!! Love it! I always make mine spicy ..and the additions that can be put in are many. I also like to take the pitas or tortillas, split them, smear lightly with evoo, sprinkle with garlic powder and bake in oven for a few minutes for homemade nacho chips..your old recipe paper looks like it has been through a lot! :))

  2. Yes, that recipe (and binder) has been through a lot. But the hummus lives on.

  3. These days all my recipes (they are never final) are mostly on my laptop.