I've been consuming hummus at an alarmingly fast rate and decided that I should save myself some money and just figure out how to make it. It's pretty easy and very tasty! This version has a very interesting flavor--very sesame heavy. I actually thought it tasted fresher than the store version. It probably would taste nice with some Cumin, too.
2c. cooked chickpeas (3/4c. dried)
1/3c. tahini
1.5t salt
1/4t cayenne pepper
2T olive oil
juice from 1 lemon
Mash with a whisk. For a finer texture, whiz in a food processor or blender.
Adapted from the Barefoot Contessa cookbook.
6 comments:
Impressive! Was the tahini from your shop=at=home expedition?? I've long wanted to try making hummus. Thanks for the recipe!
It definitely was, thank you!!
It has more tahini than what I think of as "normal" or "traditional" hummus, but I think you'd prefer it this way.
I actually think "traditional" hummus has only tahini, no oil. I am known around here for my hummus eating abilities. In fact, I had some for breakfeast this morning. But I only make it for parties, and I usually just buy the Bowl's bulk stuff for myself here at home. I will give your recipe a try!
I made a batch today. We had about 2.5c chick peas, but I do not like the tahini taste of the traditional variety so I cut it to 1/4 cup down from 1/3 cup. I added another T of olive oil and one of water to make up for the lost liquid, as well as two cloves of minced garlic for taste.
I had some of Michael's. The satisfying chickpea warmth really came through. I think he said that he browned the garlic in a pan he'd used for something else delicious.
Only use a third the amount of salt recommended. I noticed how salty it was last week after using a whole tablespoon for a double batch.
At a third the amount it tastes less salty and more like hummus.
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