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Friday, November 02, 2007


Been craving for authentic hummus ever since I saw one last night at The Food Network. The Husband used to make hummus whenever we are on a diet and it was always delicious and satisfying.

I found this recipe today and it seems like the real thing. I'll ask The Husband to make it for our afternoon snack. I don't have the talent to understand these things even if the exact step by step instructions are available. I just don't like cooking, period.

Got this from humus101.
[4 large bowls of Hummus]
2 cups dried chickpea grains
1/3 cup tahini*
juice from 1 squeezed lemon
1-2 garlic cloves
1/2 teaspoon cumin
1/8-1/4 teaspoon baking soda
olive oil

1. Poor the chick-peas over a large plate. Go over them and look for damaged grains small stones, or any other thing that might be there of which you would like to dispense.

2. Wash it good and soak the chickpeas in clean water for the night. Then, switch the water and soak for a few more hours. The grains should absorb most of the water and double their volume, more or less.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the baking soda and NO salt. Cook until the grains are easily smashed when pressed between two fingers. It should take around 1.5-2 hours, during which it is advised to switch the water once again, and remove the peels which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desires texture. If the Humus is too thick, add some of the cooking water.

Serve with some good olive oil and chopped parsley.


Rosetta Stone said...

Many cuisine-related sources carry forward a folklore which describes hummus as one of the oldest known prepared foods with a long history in the Middle East stretching back to antiquity, but its historical origins are unknown