learn to make hummus

My good good friend Tarrador gave me a very nice recipe of which I have everything for. The recipe is actually sitting out on my counter… I may make it tomorrow, or the next day when our gaming friends come over (I call them friends, my husband calls them gaming friends. Yes, this chick plays D&D, or tries too.) So I’m going mark this as done because I need to make room for a very important goal to support some very super wonderful people. Endorse and support emotional nudism

I was obsessed with learning how to make hummus… I found an easy recipe on the internet… SO WORTH IT!!!... SO YUMMY!!!!

This was super easy and cheap to make. The only hard part was finding the tahini. Just a can of chick peas, olive oil, lemon juice, garlic and the tahini. I want to try some other things in it next time.

I save a bundle by making my own hummus. I couldn’t find tahini and my elderly food processor doesn’t do a good job grinding my own, so I use sesame oil until I find a local tahini source. I added some hot sauce to spice it up. Sometimes fresh herbs from my garden in the summer. It’s fast and easy to make.

I love it on naan heated up in the toaster oven. Or on a fresh chewy bagel. But I wanted to find more things to do with it, and we are not vegetarian. Try this: saute some hamburger or sandwich steaks with onion, spread garlic hummus in the bottom of the sandwich roll and load up the meat filling. Yum! You can also warm up leftover roast beef, pork, turkey or chicken.

If you are into cooking, check out the WeGottaEat.com website to keep and share recipes for all sorts of stuff. I refined my hummus recipe by looking at other people’s recipes.

I’ve just made hummus for my sandwiches, and I’ve tried making it without oil to keep the lard factor down. It actually tastes better than it does with! I also went minimalist on the garlic, while I usually hoy in tons and tons, and it’s surprisingly nice with just a subtle waft.

Incidentally, London 43ers, do you know about this place? I demand that someone go on my behalf.

Super easy! And so much tastier, too. The only other time I’ve had hommos this good was from a lebanese grocery.

Garbanzos, tahini, lemon juice and garlic. I love hummus for lunch.

I will say that Moosewood Cookbook has a great recipe. I recommend starting with her recipe and then playing around with the ingredients to get what you like.

My recipe has: a couple cups of chickpeas, 1/4 cup or more of tahini (depending on the flavor I’m going for), 1/4 cup of fresh lemon juice (usually 2-3 lemons), a few dashes of tamari (Japanese soy sauce), olive oil (a couple tablespoons), 2-3 cloves of garlic pressed or finely chopped, 3-4 scallions, parsley (a big handful – optional), several dashes of cumin, cayenne and black pepper (all done to taste). If it needs to be thinned a bit, I either add a little water (if using canned chickpeas, you can add some of the liquid from the can).

After that you can add other ingredients based on what you like (roasted red peppers is a big favorite).

Everything is blended in a blender or food processor.

Oh, anohther hint… often the REALLY GOOD hummus served in restaurants uses liberal amounts of olive oil. Has more fat that way, but if your trying to make a phenomenal hummus for a party, go heavy on the olive oil.

A blender, one can of chick-peas (do not drain), powdered sumac (sour spice—I substitute juice of a whole lemon or even 2), big spoonful of tahini (ground sesame seeds – a paste), a clove (or 2) of fresh garlic. Blend to preferred consistancy and pour into bowl, garnish with chopped, fresh parsley and olive oil. Serve with toasted pita bread (or on salad, in a sandwich, or be a glutton like me and eat it with a spoon).

The wonderful place my boyfriend and I use to buy hummus closed and no other hummus I found can compare. I must learn to make hummus.