Monday, August 26, 2013


Ok, technically, this one isn`t from me. My husband made it. It is the most fantastic hummus. When he doesn`t have time, I buy it from the store - along with store bought pita - and it`s fine. It`s not great, but I`ll eat it. Yesterday, my husband made the hummus, and I made pita from scratch. I don`t know if it was the combination or what, but it was fantastic. I really don`t want to go back to store bought now.

Normally, he uses smoked garlic, but I couldn`t find any this time, so we used the regular garlic. Experiment to see which you like best!

What you need:

1 can of chickpeas (remove 3 or 4 for garnishing if desired)
1/2 cup lemon juice
1/2 cup Tahini (I get mine at Sihlcity)
1/4 cup greek yogurt
4 large (5-6 small) cloves garlic (try smoked if you can find it)
5-6 fresh mint leaves
3 sprigs parsley

Make sure you stir the tahini very well as it tends to separate into  oil on top and paste on the bottom. This may take a few minutes.

Use a garlic press for your garlic.

Put all the ingredients into a food processor (we just have a little one so make one batch at a time). Blend well.

If your mixture is too thick, then add additional lemon juice to your mixture. Do not add above 1/4 cup of extra lemon juice, instead switch to water if you find it necessary. The hummus should be thick - you just don`t want it to be solid :-) It needs to be able to stick to pita or veggies.

The blending will take about 6-8 minutes to reach a smooth consistency. Stop occasionally to check the consistency and mix with a spoon to insure that all the parts are well incorporated.

Once fully blended, pour into a serving bowl, add a few tablespoons of olive oil over the top (don`t mix in), add your extra chickpeas and maybe a sprig of mint or parsley.

Watch it all disappear quickly!

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