8.25.2009

Hummus help!

So I'm a hummus girl. I love it. But I've never found a store-bought hummus that I've really liked. Ergo, I decided to make my own at home!

I've seen a zillion recipes everywhere, but I found one in Cook's Illustrated that looked particularly appealing, so tonight I decided to make it.

Um.

Let's just say...life would be a whole lot easier if I had a food processor. BUT all turned out fine in the end, and my right arm is all nice and exercised!


I put some hummus inside of a toasted whole wheat pita pocket, with lettuce and purple onions. It was okay, but I really wasn't crazy about the hummus. It had a strong nutty taste that...eh, I didn't care much for. My parents both liked it, though (unless they were just humoring me), so maybe it's just my crazy taste buds (you know, the ones that don't like cheese).

SO, today, I ask of all of you: do you have a kick-butt hummus recipe? Can you share it with me, pretty please?

In case nutty hummus is right up your alley, here's the recipe I used:

3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini, stirred well (Cooks Illustrated recommended the "Joyva" and "Krinos" brands)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14-ounce) can chickpeas, drained and rinsed (Cooks Illustrated recommended the "Pastene" and "Goya" brands)
1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves (for garnishing)

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

5 comments:

lifeofadancer312 said...

personally, i loved the hummus!

in a pita with some avocado and BAM you got yourself a meal!

lifeofadancer312 said...

OH and fyi if you bring me a jump drive i'll give you those pasta pictures.

Monica H said...

I happen to think the HEB brand of hummus is pretty good. It's sold near the deli, I've tried the roasted garlic and the roasted red pepper. Both were yum!

PS. Californis Pizza Kitchen has good hummus too. And it's erved with warm flatbread- delish!

The Nanny said...

Monica--I *just* tried the HEB hummus a few days ago. In fact, it's sitting in our fridge right now! I didn't care for it, but my sister really likes it (the roasted garlic flavor).

CPK hummus is good but too spicy for me! But thanks for the suggestions!

(I'm picky, I know!)

Anonymous said...

Ok. Here's my take on hummus. Go to ebay and search for a Sunbeam Oskar. It's a mini food processor and my favorite appliance. I've tried many machines, but this brand is the best. You just need the bowl, lid and blade---not all the attachments. Rinse 1 can of Goya chickpeas add to the bowl along with 1-3 garlic cloves, salt, pepper and a squirt of lemon juice. Pour as much olive oil through the hole until you get the consistency you want. This is a basic recipe and you can add roasted peppers, etc. if you want. The machine is also perfect for college and making all kinds of dips, grinding spices, etc. Hope this helps.

Mel