Sunday, December 30, 2007
Hummous is Yummous.
Once you start making your own hummous, you will be completely spoiled. The flavor is nothing like the thick, pasty, overly salty stuff that's ready made in the grocery stores.
I have always had homemade hummous because of my Uncle Shukri, who was born and raised in Jerusalem. He introduced our family to it long before most folks knew what it was. It's always a holiday favorite, especially with my brother, Paul, who came to visit last Friday. I made up a big batch just for him.
Here's what I put in this particular batch:
2 cans of chickpeas, drained and rinsed
1/2 cup of tahini
3 cloves of garlic
fistful of fresh parsley
juice of 2 lemons
cumin seeds--about a tablespoon
fresh ground pepper
salt is optional
Process all this in a food processor until it's smooth and lovely. If the consistency is too thick, add warm water as you process. Put the hummous in a bowl and drizzle the top with a very good quality EVOO Extra Virgin Olive Oil (couldn't resist!). I served it with toasted pita bread and a selection of olives.
Other ingredients I have put in hummous are roasted red peppers, cilantro, lime juice, chilis--whatever tickles your tastebuds. Just don't leave out the tahini, which I consider to be the definitive ingredient.