Another excerpt from "Duh" magazine
Jul. 17th, 2006 10:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerRoasted Garlic Hummus
2 cans garbanzo beans
1/4 cup tahini
2 Tbsp to 1/4 cup olive oil
1/2 bunch parsley, chopped
2 heads roasted garlic
2 lemons, juiced, and zest of one of the lemons
pinch salt
3-4 Tbsp water
In a fud processor* blend together everything but the water. Whirl for quite a long time. As it's running, add water 1 Tbsp at a time until the texture looks right.
What worked: Much better than commercial hummus. It went very well with pitas (commercial this time - I didn't have the effort to make my own that day), tomato and cucumber.
What didn't: As the cut-tag indicates, I thought it needed more garlic (the heads I used were from our weekly produce box; they were small and young, so I added another small head of unroasted garlic. The wife thought there was plenty of garlicitude though.
Will I make it again? Certainly; it's better and probably better for us than any of the commercial varieties I've tried. I'd like to try it with fresh garbanzos, but I don't know how easy those are to find. I suppose I could soak dried chickpeas for a couple of days instead.
* Fud processors have stronger motors than blenders. If you use a blender, increase the water to 1/2 cup or more; the hummus will be runny, but the motor won't burn out.
2 cans garbanzo beans
1/4 cup tahini
2 Tbsp to 1/4 cup olive oil
1/2 bunch parsley, chopped
2 heads roasted garlic
2 lemons, juiced, and zest of one of the lemons
pinch salt
3-4 Tbsp water
In a fud processor* blend together everything but the water. Whirl for quite a long time. As it's running, add water 1 Tbsp at a time until the texture looks right.
What worked: Much better than commercial hummus. It went very well with pitas (commercial this time - I didn't have the effort to make my own that day), tomato and cucumber.
What didn't: As the cut-tag indicates, I thought it needed more garlic (the heads I used were from our weekly produce box; they were small and young, so I added another small head of unroasted garlic. The wife thought there was plenty of garlicitude though.
Will I make it again? Certainly; it's better and probably better for us than any of the commercial varieties I've tried. I'd like to try it with fresh garbanzos, but I don't know how easy those are to find. I suppose I could soak dried chickpeas for a couple of days instead.
* Fud processors have stronger motors than blenders. If you use a blender, increase the water to 1/2 cup or more; the hummus will be runny, but the motor won't burn out.
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no subject
Date: 2006-07-17 06:35 pm (UTC)I know when I cook dried garbanzo they end up tasting very different then when I do the same dish with canned. I would presume that mkaing hummous from non canned beans would be different as well....keep us posted on the results!
no subject
Date: 2006-07-17 07:05 pm (UTC)I do, every week
Date: 2006-07-17 07:41 pm (UTC)no subject
Date: 2006-07-18 03:41 am (UTC)You roasted the garlic. Interesting. I may try that.
no subject
Date: 2006-07-18 03:40 pm (UTC)..commercial hummus usually isn't any good and it's so easy an cheap to make I never bother.
..hummus is normally made with dried chick peas, but you do need to soak and cook them correctly or the texture can be ruined.
Canned is good though.
Fresh? Not sure how well it would work.. even in the MidEast, fresh are very difficult to come by and would probably be prepared differently.
..texture is highly personal. Traditional (before blenders and food processors) hummus was actually mortar and pestle grainy and some still prefer that (not me).
..spices are also highly personal and fun.