The BEST Hommous recipe ever.
 

I just made this and had to share. Great snacking with carrot & celery sticks !!!!! I got sick of buying expensive snacks at work from the vending machine and have started taking this with me instead.


Rob's Killer Hommous

Ingredients:
13 oz (375 g) bag of dried Chick Peas
This quantity makes two batches. For EACH batch you will need:

1 Tbls Garlic minced
4 Tbls Tahini
2 Tbls Lemon Pressed Olive Oil (regular if lemon not available)
2 Tsp Salt (taste and adjust)
1 Tsp Pepper (to taste)
1 Tbls Chive paste or 2 Tbls chopped fresh chives
3/4 Cup Water
8 Tbls Lemon Juice

Method:

1. Soak the peas in cold water for 8 hours.
2. Drain and place peas in fresh water. Bring to boil and pressure cook for 50 mins (or boil for 80 mins)
3. Divide peas into two lots. This is to prevent Food Processor Overload.
4. To a batch of peas in the food processor, add the Garlic, Tahini, Olive oil, Salt, Pepper & Chives.
5. Process 30 sec or so until it starts making a ball.
6. Add the Lemon Juice & Water and continue processing until smooth and creamy, scraping down sides occasionally. I like to turn the processor on and pour the lemon/water mix slowly in a stream from above.
7. This makes a really light, deliciously creamy dip, which is really low fat & good for you. Each batch makes about 850g (14 oz) - this will fill your typical large plastic takeaway container (in Aus, that is... not sure about USA takeaway containers)
8. If you want to make it even healthier, oil and salt can be omitted as desired.

Pressure cooker? Do people still use those? Do companies still make those?

Boil the peas? Boil?

It's quicker than sucking them until they're soft. :p

I LOVE my pressure cooker that I bought last year - How else can you cut your gas bill by half ?


(no answer required here, folks - rhetorial question. Move along please)

Stop eating at Taco Bell?

Far be it from me to question the BEST hummus recipe ever...but as my mom learned to make it in Israel, I'll let the masses be the judge.... ;)

Drain a can of chick peas/garbanzo beans. Toss into food processor and blend. Add a couple dashes of lemon juice. Add tahini until you get the consistency you want.

Serve topped with generous olive oil, more tahini, and paprika. Don't forget to warm the pita bread.

I know you say it's rhetorical, but you can start by not HAVING a gas bill in the first place.

Whether a pressure cooker would help with the electric bill...I dunno about that. I suspect most of that bill has to do with the A/C.

I'll just stick to the canned chick peas. ;)

CANNED chick peas ?? What's the world coming to?

...even as used by Israelites !! Has modernism & convenience killed good old fashioned cooking ? The love that goes into the pressure cooker, imbueing each chick pea with the doting warmth of the cooks passion for the feast ??

Pshaw. It's the old-fashioned way for me.

*sings*

"I'm just an old-fashioned bear, with an old-fashioned mind,
well sophisticated, I'm the plain & swanky kind,
I want an old-fashioned house, with an old-fashioned fence,
and an old-fashioned preeeesure cooooker.. (and air-con) "

:coffee:

Hummus isn't hummus without lots and lots of garlic.

Add a little bit of cayanne or chili powder or chili oil and I'm there eating hummus with Lashie.

Mine's got a tablespoonful !! :D That's a lot, isn't it ? :blush:

MMmmmm... You're on !

I also add some parsley in the last turn through the food processor.

1 can of chick peas (garbanzo)
tahini
lemon juice
olive oil
garlic
parsley
salt

drain chick peas and rinse them, toss in food processor with garlic, tahini, lemon juice and salt. Process, then stream in olive oil, taste to make sure you have enough lemon, garlic, salt (I like mine on the lemony side), then at the last add a bit of parsley. Pour into a bowl, top with a bit more olive oil and parsley.

I'm with CP, must warm the pita bread.

Hummus for breakfast sounds about right.....yum

My mom never liked garlic :eek: but yes, I'd highly recommend adding some.

Try using the water instead of the oil - it makes it very fluffy and almost mousse-like.

In my recipe, I used the chive paste only because our veggie patch hasn't grown yet and I don't have any parsley... :blush:

OK. I have a tahini question.

Every time I've opened a can of the stuff, it's separated. That's fine, but I can never get it to mix back up again. It's always hard as a rock. What's the secret?

My mom always bought jars of the stuff, and it wasn't a problem to mix. The secret may be to visit an ethnic market...

open both ends and into the food processor ? (I also use stuff in a jar)

I had a feeling someone would say that. I don't think the Hispanic markets around here would have tahini. ;) Maybe Fresh Market or Whole Foods--both so unpleasantly difficult to get to.