Humus

[Jim]

Gents
Anyone have a good Humus recipe? TIA

[mozart]

What are you trying to grow? I usually buy mine at a gardening supply store. I guess it would be rather difficult to make good humus yourself, unless you have a couple thousand years on your hands.

Or did you mean Hummus?

Best - MM

[guenron]

Always ask for baba ghanoush without the eggplant!

[Jim]

What are you trying to grow? I usually buy mine at a gardening supply store. I guess it would be rather difficult to make good humus yourself, unless you have a couple thousand years on your hands.

Or did you mean Hummus?

Best - MM

Ok my secret is out I cannot spell!

Humus I can make! Hummus is what I am looking for.

[castlecraver]

• 1 16oz can Chicpeas (peas, liquid & all)
• 1/2 cup tahini
• 1 clove garlic
• 3 tbsp lemon juice
• 1 tsp salt

Blend it all together. Voila.

The spice is in the garnish -- I like olives, cucumbers, and depending on my mood, a little ground cayenne pepper. Sometimes I'll mix in a little olive oil in too.

[galopede]

I always overdo the garlic!

Never use a recipe as humous (another spelling!) isn't an exact science.

Saying that, I generally use a 240gm (drained weight) can of chick peas, saves soaking overnight, chuck them in the food processor, keeping the liquid from the tin back for later.

The I add a few spoons of tahini to taste, a few chopped cloves of garlic, a couple of spoons each of olive oil and lemon juice and a good sprinkle of black pepper and salt.

Give it a good thrashing until it's the texture you want (I like it coarse). Add some of the tin liquid a bit at a time at this point until it's the right thickness.

Enjoy...

Gareth

[ouch]

I think Pat meant one head of garlic.

[TimmyBoston]

I always overdo the garlic!

Gareth

Not possible!

[galopede]

Not possible!

That's what I thought Tim, until I made up a bowl to take to a friend's party. I wondered why all the plates were coming back with the hummus almost untouched. Then I tried my helping and it burned my mouth!

I restrict it to six or seven cloves these days if anyone else might be eating it!

I was in France a few weeks ago and I bought a big string of smoked garlic at a market. Now that is nice stuff and goes well in hummus.

Gareth

[tim8557]

• 1 16oz can Chicpeas (peas, liquid & all)
• 1/2 cup tahini
• 1 clove garlic
• 3 tbsp lemon juice
• 1 tsp salt

Blend it all together. Voila.

The spice is in the garnish -- I like olives, cucumbers, and depending on my mood, a little ground cayenne pepper. Sometimes I'll mix in a little olive oil in too.

Basically the same recipe I've used over the years plus I throw in a 1/2 teaspoonful of paprika. Having a food processor, Cuisinart for us, makes it a very simple food to make. Plus, you need to serve it with pita wedges.

[Smedley]

I wonder what this stuff would taste like if you threw some roasted garlic in? Time to experiment today, methinks.

[bababoosky]

Sometime i like to throw in roasted red peppers, MMMM MMMM

[Sue]

Hummus
1 medium eggplant
3 heads garlic
1 tablespoon water
1 pint chick peas; drained & rinsed
2 tablespoons lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin

Trim ends of eggplant and prick skin with fork.
Place eggplant on a microwave safe plate. Place garlic in a 6 oz. microwave safe custard cup. Add water to custard cup; cover with vented plastic wrap. Place garlic in microwave with eggplant.
Microwave on high 8-10 minutes or til eggplant and garlic are very tender, rearranging dishes once. Let stand 15 minutes or until cool enough to handle.

Halve eggplant lengthwise and scoop out interior with a spoon; discard peel. Remove garlic pulp from skins; discard skins. Place eggplant, garlic pulp, chick peas, lemon juice, olive oil, salt and cumin in blender and blend until almost smooth, scraping down sides as needed.
Serve with warm (no pocket) pita wedges. (Cut in serving wedges, brush lightly with olive oil, warm at 325 oven about 10 minutes. Do not allow to crispen)
Makes 2 cups

I use hummus and pitas as an appetizer for a meal of greek salad, moussaka and spanakopita.
Sue

[ouch]

I wonder what this stuff would taste like if you threw some roasted garlic in? Time to experiment today, methinks.

Roasting garlic takes some of the bite and edge off of it, while retaining (and perhaps enhancing) the flavor.

[Lynchmeister]

I always overdo the garlic. Gareth

Not possible!

I don't know about you'se, but where I get my gah-lic, it don't come seasoned....BAM!!!