Hummus
"A popular middle-eastern dip/spread."
photo by Artandkitchen
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
3 cups
ingredients
directions
- Pass the chickpeas through a ricer, or mash well with a fork.
- With a mixer, beat the chickpea puree, tahini, garlic, 3/4 cup of the olive oil, lemon juice (start with the 2/3s of the juice, and add more to taste - we like it lemony!), cayenne pepper and salt to taste.
- Serve by spreading the dip in a thin layer over a plate, drizzling with the remaining olive oil, and sprinkling with cayenne pepper.
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Reviews
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As Pets said, I thought the lemon was a bit too much, but my dh--the hummus junkie--said that it was fabulous, and that the lemon just enhanced the flavor even more. I followed the steps exactly, passing the garbanzos through a food mill first, and then processing in the food processor....the resulting product was smooth, creamy and delicious! Thanks Evelyn! :) -
No, this one did not work for me. At time of writing this review the humus calls for the juice of three lemons. I thought that was a lot and started jucing one lemon and adding that gradually, I stopped at about 5 tablespoons and still had approx 2 tablespoons of juice left, so I wonder or that amount is right? Also the olive oil is not in the list of ingredients but shows up in the steps. Evelyn you know I normally first try to contact the chef when I have questions about a recipe, I know you are on holiday for another few weeks, but I know you will give me feedback when you are back. -
This was excellent with fresh bread (sunflower seeds bread)! We had a dinner of leftovers and I decided to use my half tin garbanzos for this recipe. I never prepared hummus and my family was enthusiastic. At the end they ate all leftovers and a lot of bread as well with your great hummus!<br/>Thanks a lot again for your recipes! -
I made half this recipe and it turned out great. Lemony and garlicky! Served this with pita bread, carrots and cucumbers. Made for ZWT 6. -
This was great and a real treat for my guest. Served with Indian Garlic Naan, which were wonderful together.
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Tweaks
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this recipe was not difficult to make but i used sesame oil instead of proper tahini as i couldn't find any. the problem with that was all i could smell and taste in the hummus was the sesame oil and it was awful, perhaps if i had the tahini oil it would have made a difference but isn't tahini oil sort of a sesame oil??
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
