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Post by Mystical Witch on Mar 5, 2007 12:48:09 GMT
The one variation of this recipe I have found that I like is below, however I still can't get it to be as light and nice as store houmous - any thought?
My recipe.... Can chick peas mix till a nice paste, add 4 tbsp Tahini, 2-3 cloves of crush garlic, 4-6 tbsp lemon juice and mix well, as mixing add in 4 tbsp of olive oil, then add in a tsp cumin and at the end salt and pepper to taste.
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Post by veggiesosage on Mar 5, 2007 16:09:12 GMT
I've never actually made my own hummus, its always been too easy to buy it
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Post by sluggie on Mar 5, 2007 22:47:15 GMT
Mine usually comes out quite dry, but I keep adding oil and lemon juice until it seems right. The store ones often have added water but I've never seen that in a recipe.
Fresh coriander makes a lovely addition ... or caramelised onions ... or harissa ... or roasted red peppers...
*Goes to make some houmous supper*
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bix
Newbie
Posts: 8
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Post by bix on Oct 28, 2007 18:01:20 GMT
My ex is Greek Cypriot and his mum always put in a little water to lighten it. 1 tin chickpeas drained, 2T tahini, 1/2 lemon, 1 fat clove garlic, 1/2 to 1 t crystal salt, 2 T olive oil. Sizz in the blender and add a little water. Do it carefully as it doesn't need much. Then adjust salty and tangyness. Put in dish and drizzle on more olive oil and paprika, normal or smoked. Serve with strips of toasted pitta and dish of marinated olives. Greek salad, wine etc and you have a Greek snack. When the family was fasting for Lent it was fab for me, otherwise it was terrible. They had to have at least 3 to 4 dead animals on the table...............
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Post by sluggie on Oct 28, 2007 19:41:23 GMT
I had a lovely houmous the other day in a mezze box from Pret a Manger. It was mashed rather than blendered, quite lemony, light on the garlic, and had (I think) poppy and caraway seeds added.
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Frosty
Newbie
The Lemur Appreciation Society
Posts: 34
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Post by Frosty on Nov 7, 2007 16:27:51 GMT
I've made 'normal' chick pea hummus a few times, with varying results, and made Red Lentil Hummus once. It was pretty nice, but reckon I need to have a couple more bashes at it. Recipe below...
Red Lentil Hummus
2 cups dried red lentils 2 whole garlic cloves 1/2 cup dried yellow tomatoes, chopped (or other dried tomatoes) 3 tablespoons cumin seeds 1/2 cup flavourful extra-virgin olive oil Salt Fresh ground black pepper
Rinse lentils in several changes of cold water until water is clear. Cover with cold water and soak overnight. Drain.
Cover lentils with clean water and bring to a boil. Add garlic and yellow tomatoes. Reduce heat to simmer and cook for 15 minutes or until lentils are beginning to break up, skimming any foam that rises to the top. Drain any excess liquid. Using an immersible blender, blend lentils until smooth in pot (alternatively, puree lentil mixture in a food processor).
Place cumin seeds in a dry saute pan and toast for a few minutes over medium-high heat, until fragrant. Remove, cool and grind in an electric spice grinder or blender.
Stir cumin into lentil mixture and blend in enough olive oil to make a smooth dip. Season with salt and pepper to taste.
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