Frugal Gourmet

Hommus

2     16-ounce cans garbanzo beans
1/2   cup tahini*
      juice from 1 lemon
2     cloves garlic, crushed
2     tablespoons olive oil
      chopped parsley

Drain the juice from 1 can garbanzo beans. Place the drained beans in a food blender or processor, and then add the second can of beans, water and all. Add the tahini, lemon juice, and garlic, and blend until very smooth. Pour onto a large plate, and pour olive oil over the top. Garnish with parsley

Serve with sliced vegetables for a dip, along with Middle Eastern bread cut into wedges. Slice cucumber, olives, radishes--all are traditional. 

Serves 8 to 10 as a first course. (Mezza)

*Sesame paste. Available in Middle Eastern groceries or delicatessens. 

Gary's Note: 

I often add additional ingredients such as jalapeno, garlic, sun dried tomato etc. For a mellower garlic or jalapeno flavor roast them first. I often use a mix of both roasted and raw for a bit more complexity.  

I add olive oil to both the mix and float a bit on the top of the hummus, finishing with a sprinkle of kosher salt and a few sprigs of parsley, mint or cilantro.

As a time saver I usually use a food processor and add the garlic, jalapeno etc first and let the machine do the work of mincing/chopping. 

My hummos secret is to drop a couple of ice cubes into mix during the last minute or two of blending. The ice cubes, as they are breaking up, aid in whipping the mix and the water adds volume. This results in a lighter textured hummus. 
 
Enjoy,
Gary


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2:00 AM 3/3/98

HUMMUS
 2 cups cooked or canned chick peas
 1 or 2 cloves pressed garlic
 2 Tbs fresh lemon juice
 1 tsp or so cold water
 2 Tbs imported tahini
 
To taste:
 salt
 olive oil
 paprika
 cumin
 combine in blender. let flavors mingle for a while, or refrigerate
 overnight.

I've had some non-traditional hummus (hummi?  hummuses?) that are very good
as well.  Go by the general hummus framework of a legume, a nut butter, an
acid and herbs/spices.  Black beans with tahini, lime juice, cumin and
cilantro; lentils with peanut butter, red wine vinegar (or lemon juice), and
garlic... Use your imagination.  I've seen recipes using split peas, various
beans...
Becky

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Combine the following ingredients in a blender:

     three cups well-cooked chick peas (garbanzo beans) 
     3/4 cup tahina 
     one cup lemon juice 
     three pressed garlic cloves (or lots of garlic powder) 
     1/2 cup pitted green olives 
     one Tablespoon salt 
     one teaspoon cumin 
     one teaspoon black pepper 
     one Tablespoon paprika 
     three Tablespoons olive oil 

Blend or mix thoroughly. Serve with a garnish of parsely, as a dip with fresh pita bread. 
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Hummus 

1 can chick peas (buy a top brand, the cheap ones taste tinny),
drained, reserving liquid
1/4 cup tahini 
2 cloves garlic, cut up
3 Tbsp olive oil
3 Tbsp lemon juice

radishes, sliced very thin
more olive oil
warm pita bread

Combine garbanzos, tahini, garlic, lemon, olive oil, 2 Tbsp cold water
and 4 Tbsp reserved bean liquid in food processor. Process until smooth
but still thick enough to hold its shape. Season with salt and pepper.
Place hummus in a shallow serving bowl, smoothing top. Drizzle with
another 1 or 2 tablespoons olive oil and line rim with radish slices.
Serve with the warm pita bread. 

NOTE: if your local store doesn't carry tahini, try a health food
store. Or, buy 1/4 cup sesame seeds and toast them in a little fry pan
over medium heat, shaking pan often, until they are golden, about 3
minutes. Add the cooled toasted seeds to the food processor along with
the other ingredients and process as directed above. Also, home-cooked
garbanzos taste even better than canned in hummus.

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Hummus

1 20 oz can of chickpeas
6 Tbls olive oil (I usually only use 3 and add more liquid)
3 garlic cloves, minced (or leave whole and throw in the food processor first)
4 Tbls lemon juice
1/4 teaspoon salt (I usually eliminate it.  Canned beans are salty enough.)
fresh ground pepper to taste
4 parsley sprigs finely chopped
6 mint leaves, finely chopped

Drain the chick peas and reserve 1/4 - 1/2 cup of the liquid.  In a
food processor, blend chickpeas until smooth.  Add olive oil and garlic and 
process.  Slowly add in lemon juice.  Add
salt and pepper and slowly add liquid while processing until the right
consistency is reached.  It should be smooth and creamy, but stop
adding liquid when it becomes velvety.  Blend in parsley and mint,
cover and chill.

For a non-fat version, leave out the olive oil and use more of the
chickpea liquid

Maurine J. Neiberg (Maury)      maury@mitre.org


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Hummus

Cooked chickpeas (you can use any amount but I will give instructions for
     approximately 32 oz.)
Garlic cloves (2-6, depending on taste)
Tahini/sesame butter (about 1 cup)
Lemon juice (about 3/4 cup)
Salt (to taste)
Fresh chopped parsley (about 1/2 cup)
Olive oil (about 1/4 cup or less)
Water (as needed--save any cooking water)

Cook chickpeas until soft (or use canned).  Blend or food-process
chickpeas, garlic, lemon juice, salt, and as much water as you need to get
the consistency right.  If your tahini is the kind that doesn't pour, you
may want to blend it too.  I don't recommend doing this by hand.  Put into
container and chill overnight (or until cold).  When cold, add parsley and
olive oil. 

Eat.  Serve with bread, crackers, raw veggies, etc.


JONATHAN'S HUMMUS

(Makes enough for a party (20 people) or for a week of lunches.)

2 19-oz. cans chickpeas
8 oz. sesame tahini
2/3 cup reconstituted lemon juice
2/3 cup (packed) finely chopped fresh parsley leaves (stems removed)
1/6 cup tamari
2/3 tsp paprika
1/3 tsp garlic powder (or equivalent crushed and finely minced garlic)
1/4 tsp cayenne pepper

Drain chickpeas.  Place in large bowl and mash thoroughly.  Pour off as
much oil as possible from the tahini, then add the tahini to the
chickpeas.  Add remaining ingredients and mix thoroughly with masher,
adding up to 1/3 cup water until desired consistency is achieved:
halfway between stiff and soupy.
Cover and refrigerate overnight or for several hours to allow flavors to
blend and mellow.  Taste and re-season if necessary.  Use as a dip with
vegetables, pita wedges, or crackers, or as a sandwich spread with tomato,
cucumber, or pepper slices. 

From: Jonathan A. Marshall      marshall@cs.unc.edu

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RISA G'S KICK-BUTT HUMMUS
Chile-Head List
Was on foodtv Eat the Heat 

Recipe courtesy Risa Golding

8 cloves roasted garlic, about 1/2 head 
8 cloves garlic, coarsely chopped 
2 (15-ounce) cans chickpeas, drained and rinsed 
4 ounces lemon juice 
4 ounces tahini 
3/4 teaspoon red savina habanero chile powder 
3/4 teaspoon smoked chocolate habanero chile powder 
Ground cumin 
Salt and freshly ground black pepper 
Cilantro, finely chopped 
Olive oil 
Pita bread

Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely
chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a
bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add
olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste. 

To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive
oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare! 

You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls.
Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild. 

Yield: 10 to 15 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Difficulty: Easy

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Chowhound
Gen Topic Board
Re(3): When only store bought will do
Name:        michaelA
Posted:      August 07, 2002 at 23:11:29
 
In Reply To: Re(2): When only store bought will do
             Posted by Jennifer J on August 07, 2002 at 22:33:55

Message:     
 I agree that you can make GREAT hummus at home. I use canned chick peas (sahadi brand) and mix it in the food processor with one or two cloves raw garlic, juice from one freshly squeezed lemon, fresh ground black pepper, salt, some flat leaf parsley (fresh is best), and some sesame tahini. I like to go easy on the tahini, a little goes a long way for me, start with a teaspoon for say 16 oz of chick peas. Blend this all in the processor while adding some extra virgin olive oil, a tablespoon or two, or three. THEN to keep it from being pasty just add a little water while the processor is running until you get the right consistency. You can always add more tahini or lemon or salt or whatever to suit your taste. I tend to like lots of garlic and lemon. Also good variations to add are some chili flakes or some chopped chipotle, or roasted garlic instead of raw. Play around, I hope this is helpful. 
 
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Chowhound
Gen Topic Board
Re(4): When only store bought will do
Name:        Sharuf
Posted:      August 08, 2002 at 06:27:40
 
In Reply To: Re(3): When only store bought will do
             Posted by michaelA on August 07, 2002 at 23:11:29

Message:     
 Don't forget to add a little cumin.
 
I make my hummus in a blender:
--1 16oz can garbanzos plus 1/4 cup liquid from the can
--1/4 cup lemon juice
--1/4 cup tahini
--1 or 2 cloves garlic
--1/2 t. cumin
--1 T olive oil
salt - pepper
 
I don't have a texture problem. Maybe because I use a blender instead of a food processor. Start with the liquids, then add the beans a third at a time. 

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Chowhound 
Gen Topic Board
Re(1): When only store bought will do
Name:        2chez mike
Posted:      August 08, 2002 at 16:48:24
 
In Reply To: When only store bought will do
             Posted by katydid on August 07, 2002 at 16:16:36

Message:     
 Sometimes even canned garbanzos can be undercooked. Simmering them in a pot on the stove for 5-10 minutes will tenderize them a bit more. Try that, then follow the the recipes here and you should get the "creamy" texture you're looking for. 

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Chowhound
Gen Topic Board
Re(4): When only store bought will do
From:        ferndale7@comcast.net (GoalieJeff)
Posted:      August 08, 2002 at 00:20:06
 
In Reply To: Re(3): When only store bought will do
             Posted by michaelA on August 07, 2002 at 23:11:29

Message:     
 My wife is the family hommus expert , but a Chaldean grandmother once told her to save the chick pea water , and never use olive oil . Something about how the oil would emulsify rather than blend , and to use the pea water to achieve the right consistency . Don't know how true that is , but her son's market sells some of the best hommus I'e ever tasted . Of course , plenty of olive oil after it's mixed is great , but more as a condiment . As an aside , my wife's hommus is great , but no , it's never as smooth as you get in a restaraunt . La Shish hommus is one of the BEST things around .  
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Re(3): When only store bought will do
From:        gwiv@enteract.com (G Wiv)
Posted:      August 10, 2002 at 08:29:53
 
In Reply To: Re(2): When only store bought will do
             Posted by Jennifer J on August 07, 2002 at 22:33:55

Message:     
 Jennifer,
 
My hummos secret is to drop a couple of ice cubes into mix during the last minute or two of blending. The ice cubes, as they are breaking up, aid in whipping the mix and the water adds volume. This results in a lighter textured hummus. 
 
Enjoy,
Gary

=x=x=x=x=x=x=x

Joe Wells
BBQ List
11/10/02

Orange Hummus

Recipe By: Mollie Katzen/The Enchanted Broccoli Forest
Serving Size: 6
Preparation Time: 0:10
Categories: Ethnic Food Processor Cooking Vegetarian Dip 
Side Dish Quick And Easy Prepare Ahead Beans

Amount Measure Ingredient Preparation Method
2 cans chic peas rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon mild paprika
3/4 cup fresh orange juice
1/3 cup tahini
1/2 teaspoon salt
3 tablespoons cider vinegar
3 cloves garlic minced
1 teaspoon soy sauce
cayenne to taste

Combine everything in a food processor and puree until smooth. 
Transfer to a bowl or a container with a lid,  cover tightly and 
chill.

Serve as a dip, surrounded by an array of raw and or lightly steamed 
vegetables - or simply with crackers. This also goes beautifully in a 
toasted pita pocket with minced salad greens and chopped ripe 
tomatoes.


 

