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
ground cumin
ground coriander
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.


pnlkotula said...

Now don't go into shock, but I made hummus once, because I really love it in all flavors. I'm a dip-lovin' kind of girl (no comments from the peanut gallery). But it was really messy to make - at least for the kitchen challenged. I'm sure I made it more difficult than it had to be, but I have stuck to the non-fresh varieties. Yours looks delish, though.

Jessica said...

I've only made it with chickpeas, tahini and red pepper, so I'll give yours a try!! :)

Anonymous said...

Hey Nini! Happy New Year. I used to make Hummus when I was touring with theatre IV way back when. I would add minced sweet pickels to mine. It sounds horrible but it was quite good. I really do need to go back to making my own. You are right, the stuff in the store is not as good as homemade.

Karen said...

Hi Guys! Happy New Year!! Your hummus recipe sounds wonderful. I've been making my own for awhile as well; and using it as a sandwich filling base in organic whole wheat bread with a chunky salad of sliced carrots, celery, red onion, radishes, scallions and pickle cukes unpeeled and marinated in a dressing of evoo, a tiny bit of toasted sesame oil, lemon juice, cracked pepper, smashed garlic clove and a little buckwheat honey to sweeten it. Then you add a little sweet pickled ginger for the kicker.

Janine Serresseque said...

Wow, Cuz! That sounds fantastic! I like to use it as a condiment, too.

Anonymous said...

I stumbled upon your hummus article while searching the web for a recipe. I have to tell you that I have never beheld a more deliciously depicted bowl of hummus...and believe me, I've seen some good looking hummus in my time. In fact, the image of your hummus continued to swirl within my head throughout the day, driving me almost to the point of madness. Upon leaving work, I immediately drove to Trader Joes and loaded up on hummus and pita bread. I will try your recipe at the first available opportunity.

mj said...

Do you remember when we were in "Godspell" at the Players and before rehearsal you made hummus and we gobbled it down and stunk like garlic all night?