Friday, September 21, 2012

Homemade Hummus

I kind of obsess over the photos that accompany my blog entries. I often make a dish for dinner, then remake it a few weeks later snapping a lot of pictures.  Sometimes 25 photos per vegetable.  Then I edit those photos down, and test between two and 10 pictures with each entry before posting.  It's fun to me, if also a bit obsessive.

Earlier this week, when I tweeted about my love of homemade hummus and a fellow foodie tweep asked for the recipe, I realized sometimes I should simply post without going crazy with the camera.

So here it is: My super simple, totally addictive homemade hummus recipe.  I love that homemade hummus doesn't have a uniform texture, and you can feel the chunks of the chick peas. There are two great things about this recipe1) you can not screw it up and 2) you can have lots of fun trying additional ingredients to spice it up... I'm looking at you roasted cherry tomatoes and pine nuts!

Homemade Hummus
Ingredients 
  • 2 cups of chick peas / garbanzo beans*
  • 2 cloves of garlic, finely sliced
  • Up to 1 cup, plus 1 tablespoon of good extra virgin olive oil 
  • 2 - 4 tablespoons of tahini
  • Fresh Lemon Juice
  • Salt 
*While canned chickpeas work just fine, it is sooooo easy to cook your own.  Soak dried chick peas in water over night. Rinse the beans, bring to a boil in a fresh water and lower the heat to a simmer, cooking for 1 - 1.25 hours.  Extra beans easily freeze. 
Directions 
  • Saute garlic in 2 tablespoons of olive oil, over medium heat for 1 - 2 minutes
  • Add garlic, oil from the pan and chick peas to a food processor
  • Pulse a few times until the chick peas start to break up
  • Now, add 2 tablespoons of tahini, a quarter of the olive oil (1/4 cup), a sprinkle of salt and 1 tablespoon of lemon juice.  Pulse the mixture well. Add another 1/4 cup of olive oil, if it's seeming dry. 
  • Taste it! Do you like it?  
  • Do you want a nutty flavor? Add the remaining tahini.  If you are looking for a smoother consistency, add the olive oil in 1/4 cup increments until you reach your desired consistency. For a brighter bite, add more lemon juice

3 comments:

  1. I Love homemade hummus - i think once I realized how easy it was it has been in regular rotation in my kitchen! May now have to move away from the canned chick peas!

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  2. I am not sure if it's in my head, but I swear non-canned tastes better! Let me know if you try it :)

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  3. I was laughing out loud about your obsession with posting photos! Welcome to my life!!!

    ReplyDelete

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