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Hummous




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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Hummous

From: Kevyn L. Aiken and Steve Hutchison

Kevyn L. Aiken <34MZA5P@cmuvm.csv.cmich.edu> writes:

i have this fabulous recipe for hommos. interested? alright, kids,
grab your pencils and papers and jot this down.

(if you don't image the rest of this in my absolute worst julia childs
voice you really will be missing out on something...)

take two cans of chick peas (or garbanzo beans, they're the same
thing) and (this is very important) drain all of the water, or bean
juice (a pleasant thought) out. put that in your food processor or
bowl (but julia always uses a food processor). to that, add 2 or 3
pressed cloves of garlic (or the powder equivilent), one tablespoon of
sesame oil and one tablespoon of olive oil (virgin is best---and i
don't want to hear any comments from the peanut gallery on that
one). add the juice of two lemons. turn on your food processor and
blend away! you can do this by hand, too. in fact, i'm sure some of
you would really much rather do it by hand, but i digress...

you may have to add a little more oil (or even water, if you're
watching your cholesterol and/or fat intake) to get the consistency
desired. it should be a little thicker than soft margarine. salt and
pepper to taste and...viola. you have just made a tasty treat that is
a helluva lot tastier and better for you than a snickers bar. though
most days, i choose the snickers bar, too. for best results, let it
sit (in the fridge, moron!) overnight. that way, the flavor of the
garlic really has a chance to sink in. then, put on some pita bread,
flour tortilla (that's called multiculturalism..), or my personal
favorite--on rye toast with a couple slices of a tomato(e--that's for
you, dan. we miss ya...NOT!). (now imagine this one in the voice of
the guy from the B-52's...) IT'S A TASTE SENSAAAATION!!!

enjoy!

kevyn

Steve Hutchison <hutch@ibeam.intel.com>writes:

Kevyn L. Aiken <34MZA5P@CMUVM.CSV.CMICH.EDU> writes: [recipe for
boring sanitized "healthy" hummus removed by arbiter of good taste,
not your fault Kevyn, you just don't have the right cookbooks.]

One can of Garbanzo Beans (aka Chick Peas). Drain and RESERVE the
liquid.

One to three cloves of FRESH garlic, papery stuff removed.

Two tablespoons (up to 1/3 cup, to taste) Tahini. Yes, this is sesame
seed paste and is very oily and bad for you if that sort of thing bugs
you, oh well.

One lemon or equivalent juice.

Extra-virgin olive oil and paprika to garnish.

Take a common blender, food processor is NOT required. Put the garlic
and one or two tablespoons of the liquid in the blender, and puree for
a few seconds to get the garlic into suspension. Add the chick
peas. Blend, pulsing, until coarsely ground. Add liquid if
necessary. Once you have a coarse paste, add the tahini and the lemon
juice and blend again until smooth. If it's thick like peanut butter
add more liquid. You can't really subtract liquid very well so don't
put in too much at a time. Once it's at about the texture of a thick
pancake batter, pour it onto a plate. Warm in a microwave or in your
oven if you don't have a microwave. Garnish with a teaspoon of
extra-virgin olive oil (which will be suspiciously green colored) and
sprinkle with paprika, possibly garnishing with cilantro or parsley.

The only proper way to eat this is to wipe it up with pita bread,
which should also be warm.

If there's no tahini in it, the stuff just ain't hummus.

 

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