Monday, February 25, 2008

Hummus recipe

I made hummus for Sarah's Oscar Party last night. Some of the crew liked it a lot so I thought I'd share the recipe. It's pretty simple if you have a hand blender or a food processor.

1 28oz. can chickpeas / garbanzo beans - drain the juice but reserve it
1 8 oz. can tahini
4 oz. extra virgin olive oil
3 tbsp minced garlic or 4 minced fresh cloves of garlic
Tony Chachere's Creole seasoning, to taste
cumin, to taste
paprika, to taste
juice of 1 lemon

Drain the can of chickpeas but keep the juice, you may need to thin the hummus with it. In a large bowl put the beans, the tahini, and the olive oil. Roll the lemon on the counter firmly to release the juice, then half it and squeeze it into a bowl or through your hand so the seeds don't fall into the mix. Add your garlic and blend until smooth, adding the juice from the can until it's the consistency you prefer. Add your spices and mix well.
I add some cardamom and a little dried mint, and sometimes some pine nuts or roasted peppers (squeezed and drained) to fix it up a little. Sometimes I use a lot more garlic. You can roast the garlic in the oven until it is soft to make the flavor milder.

And the cheese was fromager d'affinois, similar to brie. It's a little pricey and you can get it at Whole Foods or a cheese shop. Tahini can be hard to find but Whole Foods usually has it by the peanut butter, since it's sesame seed butter. They sell a big can for $4, enough for two big batches of hummus. You can use less than I do, I just really think the taste helps it a lot. More olive oil and faster blending will make it creamier.

1 comments:

sarah said...

thanks for making hummus for my cranky ass. :) katie and i just ate our weight in it. WIth carrots though!

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