Dishka
04-08-2003, 05:39 PM
I cant remember who was looking for a hummus recipe, but here is the one we use.
What you need:
2 Garlic Cloves
1/2 tsp salt
1 (16oz) Can Chick peas, drained and rinsed
1/3 cup well stirred Tahini
2 tablespoons fresh lemon juice or to taste
1/4 cup olive oil or to taste
1/2 cup water or extra if thinner consistancy desired
*optional 2tbs fresh parsley leaves
*optional 1tbs pine nuts, toasted lightly
Yields about 2 cups, prep time 15 mins
On a cutting board, mince and mash garlic with salt. In food processor, puree chick peas with garlic paste tahini lemon juice olive oil and 1/2 cup water-scraping down sides until hummus is smooth and add salt to taste. Add water if necessary to thin the hummus to desired consistancy and transfer to a bowl.
*In the processor, cleaned, puree remaining olive oil and the parsley until bright green and parsley is minced. Put in a small jar. Hummus and oil mix may be made 3 days in advance when kept covered and chilled or used immediately. Divide in shallow serving dishes and smooth tops. Drizzle with parsley oil and sprinkle with Pine Nuts.
We use this recipe but we dont do the optional parsley or pine nuts. We find that we prefer to add a little more lemon juice and have on occasion added some peanut butter when we had a batch that came out slightly bitter. Also we tend to use Onion pita bread over wheat or plain, its SO yummy. I hope whoever was looking for this finds this recipe helpful.
What you need:
2 Garlic Cloves
1/2 tsp salt
1 (16oz) Can Chick peas, drained and rinsed
1/3 cup well stirred Tahini
2 tablespoons fresh lemon juice or to taste
1/4 cup olive oil or to taste
1/2 cup water or extra if thinner consistancy desired
*optional 2tbs fresh parsley leaves
*optional 1tbs pine nuts, toasted lightly
Yields about 2 cups, prep time 15 mins
On a cutting board, mince and mash garlic with salt. In food processor, puree chick peas with garlic paste tahini lemon juice olive oil and 1/2 cup water-scraping down sides until hummus is smooth and add salt to taste. Add water if necessary to thin the hummus to desired consistancy and transfer to a bowl.
*In the processor, cleaned, puree remaining olive oil and the parsley until bright green and parsley is minced. Put in a small jar. Hummus and oil mix may be made 3 days in advance when kept covered and chilled or used immediately. Divide in shallow serving dishes and smooth tops. Drizzle with parsley oil and sprinkle with Pine Nuts.
We use this recipe but we dont do the optional parsley or pine nuts. We find that we prefer to add a little more lemon juice and have on occasion added some peanut butter when we had a batch that came out slightly bitter. Also we tend to use Onion pita bread over wheat or plain, its SO yummy. I hope whoever was looking for this finds this recipe helpful.