I made hummus

Next time I won't make as much though. This called for 2 1/2 cups of
chickpeas. I used 2 cans, which worked out.

2 cans garbanzo beans
1/3 cup lemon juice
1/4 cup tahini
1 head of garlic, roasted
1/2 tsp salt
pinch of pepper
water to thin

I put everything in the food processor and chopped it up, then I
thinned it with water. It took a lot more water than I expected.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:


No cumin? I don't particularly like cumin, but I tho't hummus
demanded it.

I save some of the juice from the canned beans in case it needs
thinning. (I don't really have a recipe)

-Bob
 
On Mon, 28 Mar 2011 18:35:33 -0700 (PDT), ItsJoanNotJoann
wrote:


It was good; I surprised myself!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 28 Mar 2011 18:52:48 -0700, sf wrote:


It sounds good! I put it in my "Keeper Recipes" directory for
inclusion into MC later. My God! It's up to 292 recipes! Now that I
have MC, I have to get to work!
 
On Tue, 29 Mar 2011 11:53:11 -0700, Ranee at Arabian Knits
wrote:

The only thing I can figure out is maybe it's for parts of the country
where it's impossible to find tahini.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article , Tracy wrote:


My job growing up was getting the skins off of almonds. I still
remember how raw my fingers would get popping them out of the skins. I
pay for them to be pre-skinned when I need them that way. If we had an
almond tree, I'd do it myself, but while I'm paying for them anyway,
I'll pay the few cents extra a pound not to do it.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On 3/29/2011 3:07 PM, Tracy wrote:
I suppose it's different approaches to hummus. Some like it smooth and
creamy and some (I'm one) like some texture so I certainly want the skins.

--


James Silverton, Potomac

I'm "not"
[email protected]
 
On Mon, 28 Mar 2011 20:39:50 -0500, zxcvbob
wrote:


The original recipe did call for cumin, but I didn't add any. I
prefer the taste of garlic.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
I like a similar 'recipe' with black beans, lime
juice, lots of fresh garlic, salt & a touch of oilve oil. [there
might be a name for this comboI didn't want to
have a trip to the supermarket. The results are not bad but the texture
is more fluid with other types of beans and those who like very smooth
hummus might be more enthusiastic than me. I am going to have to
remember to keep a can of chick-peas




--
M.afaqanjum
 
sf wrote:


I like Garbanzos, but hummus never worked for me. It can't be the
texture because I like a similar 'recipe' with black beans, lime
juice, lots of fresh garlic, salt & a touch of oilve oil. [there
might be a name for this combo-- I just call it 'that black bean
glop']

What do you do with your hummus? Maybe a different usage would
appeal to me.

I only use my black bean stuff for dipping tortilla chips.

Jim
 
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