Thank you for posting this! I've been buying the pre-packaged stuff and have been meaning to get a recipe. Warm up the Magic Bullet, I'm making osme hummus tonight! :)
SIMSARAH 1/11/08 12:43 P
ooo! Thanks, that looks great!
...ABETTERME 1/11/08 12:16 P
Thanks for sharing this!
SAMARIAD 1/10/08 11:08 P
My situ (grandmother) was from Lebanon. This is the way our family makes hummus. Keep in mind nothing is measured. My family cooks like Rachael Ray. It's all about "eyeballing" and "to taste"
You will need:
A food processor 1 jar of Tahini (sesame paste) 1 can chickpeas (garbonzo beans) OR equivalent of dried beans that have been soaked. Plenty of fresh garlic, at least 2 or 3 cloves, minced Lemons or lemon juice Water Dried spearmint Salt/pepper to taste Extra Virgin Olive Oil
First you will probably have to stir the tahini, most brands separate and the oil ends up floating at the top, like natural peanut butter.
Pour about a cup or so of the tahini in the food processor. You may want to add more later. Add the fresh garlic and about 1/3 cup worth of lemon juice. Pulse until it starts to get really heavy and thick. The lemon juice and tahini will want to solidify. Add some water, but not too much, just enough to get the processor moving. Go ahead and give it a taste to see if it's tangy enough. If it's too tangy, add some more tahini. Then add Situ's secret ingredient...the dried mint. Rub it between your hands to crush the leaves and be liberal with it. It adds amazing flavor!! Once you have it the way you want, add the chickpeas and pulse, adding water when needed. Don't over-process, you want to keep some texture. Then put it in a covered dish and refrigerate for at least an hour to let the flavors set. Serve it lightly drizzled with the olive oil. It's great with raw veggies, pita chips, tortilla chips and in sandwiches/wraps. I hope you like it! I'll admit it takes some practice but once you get the hang of it, you'll never buy it from the store again.
