Hummus -- from Dorie Greenspan's Around My French Table.
1 can (about 16 ounces) chickpeas, drained (reserve the liquid), rinsed, and patted dry 2 garlic cloves, split, germ removed, and chopped
⅓ cup well-stirred tahini
2 tablespoons fresh lemon juice, or to taste About ½ teaspoon ground cumin (optional) Salt and freshly ground pepper
Put the chickpeas, garlic, tahini, and lemon juice in a food processor and whir until smooth. With the machine running, add some of the reserved chickpea liquid a little at a time until the hummus is a nice thick, scoopable texture—you'll probably need about 4 tablespoons of liquid. Add the cumin, if you'd like, tasting to get the amount you want, then season with salt and pepper and more lemon juice, if you think it needs it. Scoop the hummus into a bowl or refrigerator container, press a piece of plastic wrap against the surface, and chill until serving time. (The hummus can be refrigerated for up to 3 days.) When you're ready to serve, taste again for salt, pepper, and lemon juice.
You can make your own "house hummus" by adding chopped roasted peppers, sun-dried tomatoes, caramelized onions, garlic (raw or roasted), spices, herbs, or the same vegetables, chopped, that you might want to use as scoops.
2 comments:
Sounds yummy! Thanks for sharing! Happy Monday, enjoy your day and new week!
We love hummus and Bill has recently started making it. (He is in charge of anything requiring the food processor -- it has too many parts for me.) I think his recipe is pretty much the same as yours and we like it with sun-dried tomatoes (in addition to the garlic).
Post a Comment