Tuesday, September 28, 2010

Greek Week Presents... Hummus

Hummus is one of those things we always think about making and never do.  Since we were planning to make a bunch of dips for Greek Week, we finally had our opportunity to make it.

This recipe is pretty good.  If you like basic-but-good hummus, this is the one for you.  We prefer hummus with added flavors.  We're going to try a garlicky one next time.  Of course, maybe it's just unfair to compare it to all the other dips we made...

This recipe is from Cook's Illustrated via Annie's Eats.

3 Tbsp lemon juice
1/4 c water
6 Tbsp tahini
2 Tbsp olive oil
14 oz can of chickpeas, rinsed and drained
1 clove garlic
1/2 tsp salt
1/4 tsp cumin
pinch of cayenne pepper


1. In a small bowl, combine lemon juice and water.

2. In another small bowl, combine tahini and oil.

3. In still another small bowl, reserve 2 Tbsp of chickpeas for garnish.

4.  We are now done with small bowls.  Until we serve it.  Then it will probably be in a small bowl.  Or perhaps a very small bowl.

5.  Put remaining chickpeas, garlic, salt, cumin, and cayenne in processor.  It will look like this:

Mix about 15 seconds.  Now it will look like this:

6.  Scrape the bowl.  With machine running, pour in lemon-water in a steady stream.  Scrap bowl again and process 1 minute.

Now it will look like this:

7.  With machine running, pour in tahini-oil mix in a steady stream. Process until smooth and creamy, about 15 seconds.  Now it will look like this:

8.  Refrigerate for 1/2 hour or so to let the flavors mix up.

9.  To serve, drizzle with oil and decorate with reserved chickpeas.  Makes about 2 cups.

This really is a good hummus - creamy with a nice, fresh flavor.

pig, out.

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