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My hummus recipe
Feb. 5th, 2004 12:55 pmIf anybody was wondering:
1 can garbanzo beans
lemon juice
extra-virgin olive oil
salt
cumin
coriander
garlic
tahini
dash of water
One blender or food processor.
Open can. Dump contents into spaghetti-stay-water-go or sieve or what-have-you. Rinse well with cool water. Dump into the blending appliance with about 1/4 cup of cold water. Add a Tbsp or two of lemon juice, the same of oil, a dash or so of salt, a 1/2 tsp of cumin, the same or thereabouts of coriander, however much garlic you think you want, and about 1/4 cup of tahini. [Yes, I stock tahini. It lasts forever in the fridge and is used in useful tasty things like the sauce for felafel. And hummus.] Blend until smooth. Taste. Adjust seasonings to taste. Store in fridge. It lasts about a week or thereabouts if you don't eat it, but I don't see why you'd do that.
If you're feeling spiffilicious, you can add some chopped parsley, which will give it green flecks throughout. Or roasted peppers. Or use roasted garlic in place of the plain garlic. Or chopped scallions. Or chopped olives. If you're adding something, add it after you've blended everything else, unless you're looking to puree everything. If you want nifty bits scattered throughout, then only pulse the blender a couple of times after adding whatever it is.
1 can garbanzo beans
lemon juice
extra-virgin olive oil
salt
cumin
coriander
garlic
tahini
dash of water
One blender or food processor.
Open can. Dump contents into spaghetti-stay-water-go or sieve or what-have-you. Rinse well with cool water. Dump into the blending appliance with about 1/4 cup of cold water. Add a Tbsp or two of lemon juice, the same of oil, a dash or so of salt, a 1/2 tsp of cumin, the same or thereabouts of coriander, however much garlic you think you want, and about 1/4 cup of tahini. [Yes, I stock tahini. It lasts forever in the fridge and is used in useful tasty things like the sauce for felafel. And hummus.] Blend until smooth. Taste. Adjust seasonings to taste. Store in fridge. It lasts about a week or thereabouts if you don't eat it, but I don't see why you'd do that.
If you're feeling spiffilicious, you can add some chopped parsley, which will give it green flecks throughout. Or roasted peppers. Or use roasted garlic in place of the plain garlic. Or chopped scallions. Or chopped olives. If you're adding something, add it after you've blended everything else, unless you're looking to puree everything. If you want nifty bits scattered throughout, then only pulse the blender a couple of times after adding whatever it is.
