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Hummous

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ORIGINAL POST
Posted by oj 20 yrs ago
How do you make it please?

Have just realised how divine it is, plus my kids eat so would love to make it.

Thanks

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COMMENTS
etnad 20 yrs ago
Hummous is a baked goodie. You can find the recipe in a baking cookbook.

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etnad 20 yrs ago
Yes, I just skimmed thru the page and overlooked. The kind of hummus posted by Ruth is a basic Eastern Meditteranean hummus made of chickpeas. Then there's also a roasted red bell pepper hummus, and one with a BAKED nuts blended with it and pictured alongside pita breads, so I thought of it as baked.

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WEM 20 yrs ago
Hello


I was wondering where you but tahini and plain yoghurt.


I love hummous



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annebin 20 yrs ago
Made a batch the other day and found it too thick. If I add yoghurt, how long will the shelf life be? Also instead of lemons, I put in lime juice and it's not as yummy as I wanted it to be..



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hkkm 20 yrs ago
My version of hummus is slightly different that Ruth's:

1 can chickpeas, plus some of the liquid from the can

1 clove garlic (or more if you like)

1/2 jar tahini (I really like tahini!)

juice of 1 lemon

some olive oil (1-2 tablespoons)

ground cumin to taste

salt to taste

Put it all in the food processor and blend it until fairly smooth. If it's too thick, add a little water.

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deskbound 20 yrs ago
One recipe from an authentic Middle Eastern cookbook calls for each chickpea to be de-skinned! Done it a couple of times and result was fantastic, but quite frankly I don't think it's probably worth the effort.


One tip I worked out that you might find useful: if you use a stick blender most of the time, like I do when making hummus, falafel, soups and other potentially messy dishes at home, keep hold of those see-through disposable shower-caps they give out at hotels. Make a hole in the cap just big enough for the stick to go through and place it over the bowl before you start up the blender. Just bin the cap when you're done. Keeps the worktop (and your clothes) a whole lot cleaner.

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annebin 20 yrs ago
I tried the hummus served at Beirut restaurant in Kan Kwai Fong and found their version very creamy. Mine was the texture of hummus you buy in tubs in groceries--a bit grainy, but well moistened.


Wonder if yoghurt or cream made the resto's version very smooth..

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