"Homos bi Tahini" Authentic hummus recipe
05/14/04 09:53 AM
|
|
|
|
|
|
Hey Everyone,
Well I just realized my church cookbook is a wealth of safe recipes. We are mostly Syrian and Lebanese, and the ladies put out a cookbook every few years. I thought I'd share a few of them, so here's the first:
Homos bi Tahini (Hummus)
1/2 tsp salt
4 Tbsp. lemon juice (juice of two lemons)or more if desired
1/2 c. water
1 clove garlic (optional)
20 oz can chickpeas
4 heaping Tbsp. tahini (sesame paste, find it at most grocery stores or any middle eastern grocery)
1 Tbsp Extra Virgin Olive Oil
Pour the can of chick peas, liquid and all, into a saucepan. Add enough water to cover the peas. Cook until the skins start to fall off and the chick peas are mushy.
Blend salt, lemon juice and garlic in blender or food processor. Add chick peas and a little bit of the liquid from the pot, and blend. Add tahini and blend again. Keep adding liquid from the pot and the additional until you reach your deisred consistency. Add the olive oil now or save it to drizzle over the top when you serve. If fat doesn't bother you too much, add it now and add more later when you serve it.
May be garnished with chopped parsley, pomegranate seeds, or paprika.
Serve with pita bread or various cut fresh vegetables as an appetizer.
** just a note: The kind of Tahini you use can make a difference. I have been using Krinos brand from the grocery store, and I'm not thrilled with it. It is a little thick for my taste and almost tastes peanut-buttery. But, it is easy to find and if you are not a hummus snob you will probably think it's fine. If you've never used tahini before, make sure you either shake or stir the bottle until it's mixed thorougly, as the oil and paste can sometimes separate.
Also, hummus is somehow always better the second day, after the garlic and lemon really permeate everything.
--------------------
Amanda
I live in the Big Apple, but I don't eat the skin
Print
Remind Me
Notify Moderator
|
|
Posts
