Hodas Authentic Hummus
hummus like my fav restaurant
- Ready In:
- 12 ounces chickpeas (1 can)
- 1⁄3 cup tahini
- 3 lemons, freshly squeezed
- 2 garlic cloves, mashed and minced
- 1⁄2 cup olive oil, aproximate
- mix tahini with olive oil pour in a little at a time until tahini is more of a thick cream not a paste make sure before you scoop out the tahini that it is not seperated in the container.
- start with 2 lemon's juice.
- mix tahini and 2 lemons with all the other ingredients and blend until smooth in a food processor.
- add salt and lemon to taste (if desired).
- I like to make a dip with a large spoon and add a little more olive oil to the center of the dish
- always better with WARM bread or falafel.
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I thought that 3 lemons might be too much, so I started out with 1 and eventually upped it to 1 1/2 total. I thought that was the perfect amount for taste and consistency. I didn't have to mix the tahini with olive oil (wasn't really clear what was meant by that part of the directions anyway) because the tahini I used was already a cream consistency. The garlic flavor was excellent! In the end, it was really great hummus and I will make this again. Thanks!
This was good. My DH thought it was a little too lemony (which coming from the guy that eats lemons like most people eat oranges is a little odd). I only added the 2 lemons like it says to start out with too. My MIL liked it just the way it is though. I will be making this again because it's really easy and much cheaper than what you pay at a restaurant. Thank you for posting. Made for Alphabet Soup Tag.
When I saw the name of this recipe I thought "that couldn't be Hoda's from down the street!" - then I saw Portland and I knew it was! I loved this and it was very similar to their hummus. Good served hot or cold. I didn't really measure anything, I just kept adding things till it tasted right! Thank you so much I'll be making this again!