Hummus... Smooth & Creamy

photo by chef FIFI

- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 13 ounces garbanzo beans
- 3 small garlic cloves
- 5 tablespoons tahini
- 4 tablespoons yogurt (middle eastern)
- 4 tablespoons lemon juice or 4 tablespoons lime juice
- 1⁄2 cup olive oil
- salt
-
Tetbeleh Condiment
- 1⁄2 garlic clove
- 1⁄2 large jalapeno pepper
- 1 whole lemon, juice of
- 1 lime, juice of
- 1 teaspoon salt
directions
- Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
- Place only the beans and garlic in food processor.
- Run the processor to grind up the beans.
- Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
- You will need to let it blend in the food processor for about 10 minutes to get creamy.
- Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
- Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
- Add lemon juice to the garlic/jalapeño condiment and stir well.
- Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
- Place in the refrigerator for about an hour or so.
- Decorate with paprika.
- Drizzle with olive oil.
- Serve with pita wedges.
- Hummus will last for 2 days in the fridge.
- Enjoy!
Reviews
-
There's nothing better than homemade hummous. We usually buy our hummous by the kilo from a local Yemenite hummous shop, and I think this recipe will give them a run for their money. I didn't want to make my hummous dairy, so instead of yogurt I used some homemade mayonnaise. What really gives this some zing is the tetbeleh, although I did play around with that and used a whole garlic clove and also added a dash of za'atar and some sumac. Next time I'm going to add a little zest from the lemon as well, we like it lemony. We had this as an appetizer with some hot mushrooms (<a href="/13640">Mifgash Mushrooms</a>) in the middle, swiping at it with pita. Thanks for the creamy experience.
Tweaks
-
There's nothing better than homemade hummous. We usually buy our hummous by the kilo from a local Yemenite hummous shop, and I think this recipe will give them a run for their money. I didn't want to make my hummous dairy, so instead of yogurt I used some homemade mayonnaise. What really gives this some zing is the tetbeleh, although I did play around with that and used a whole garlic clove and also added a dash of za'atar and some sumac. Next time I'm going to add a little zest from the lemon as well, we like it lemony. We had this as an appetizer with some hot mushrooms (<a href="/13640">Mifgash Mushrooms</a>) in the middle, swiping at it with pita. Thanks for the creamy experience.
RECIPE SUBMITTED BY
chef FIFI
United States