Sunday, November 15, 2009

Grandma's Lebanese Recipes: Hummus

I know hummus is pretty easy, but I've seen all kinds of weird variations, all of which are unnecessary. The recipe we used at school called for oil to be used within the hummus, which is just wrong. Here is Grandma's recipe as it appears in her book, and my easy take on it.

Dry hummus or chickpeas 2 cups
Tahineh 1 cup
Lemon juice 1 cup
Garlic 2 cloves
Salt 4-6 t

[This recipe, as it is in the book, is a little silly, because it assumes you use dry beans. Just buy a can of chickpeas and use that.]

Soak hummus in cold water for 12 hours (you can use canned, boiled chick peas if available).
Boil dry hummus in enough water to have it well done. A Presto [no idea] is the best thing to use for boiling.
Pound garlic and salt in a big bowl. Strain and pass boiled hummus thru a fine vegetable grinder and add to the salt. Add tahineh, mix well and add lemon juice. Beat with a wooden spoon until you have a smooth paste. Add more lemon juice and salt if desired. Serve in a big shallow dish and decorate top with pieces of radishes, pickles and chopped parsley. Cover dish with olive oil if desired.
You can use boiled potatoes instead of chickpeas, adding some water when mixing to have it smooth enough.

My notes:
"Easy Hummus" (by Eve) takes less than five minutes to make and you can find all the ingredients at a regular grocery store.
Use a can of chickpeas (garbanzo beans are the same thing), a couple tablespoons of tahini, some garlic (I like lots so I use maybe four cloves), and throw them in a food processor. Taste it and add salt and lemon juice as desired. Serve drizzled with olive oil and sprinkled with either paprika or cayenne.

No comments:

Post a Comment