Hummus

[Twitchin Kitten]

and ALL the middle east

This is a dish that is always in the 'fridge in my house. It is good for breakfast, lunch and an anytime snack. It is delicious by itself or as an appetizer.

Hummus bi-Taheena Filasteeniya

Serves 7-8

calories: 318 per 1/2 cup

1 can chickpeas (19 oz ir 540 ml) - drained with 1/4 cup of the liquid reserved
1/2 cup taheena ( i use less, like 3 tblsp)
6 tablespoons lemon juice
1-2 pieces fresh garlic pressed
salt to taste
2 tablespoons olive oil (i use extra virgin)
Mint for decoration.

In a food processor, place the chickpeas with the 1/4 cup of the reserved liquid, taheena, garlic, lemon juice and salt.
Blend until a smooth paste is formed.
The paste should be of an easily spreadable consistency. If too thick, thin with the chickpea liquid.

Spread on a serving plate, then sprinkle with the oil and decorate with the mint.
Serve with raw veggies, bread sticks or cut pieces of pita bread. (we use pita bread)

   

[Syberchick]

Ok, so this is the recipe I used for my son's b-day party... only thing is, I can't find chickpeas in 19oz cans around here!! It only comes in 15-16oz cans (depending on the brand). I used two of them and didn't quite double the ingredients. It didn't come out too badly, but it was a little on the lemony side. I'm horrid at math, and what makes it even worse, is that recipes do not always AGREE with math (in other words, if you're making a double portion, you don't necessarily double all ingredients). So, any suggestion on the correct proportions for that amount?

[Twitchin Kitten]

I have not used a recipe for this in years!
The recipes I find are in the books because I go by memory.

Here's my "from memory" way of making it. It's probably easier for you. Forget math. Math sucks. :P

Chickpeas - the Goya section has the biggest cans. If no Goya, Progresso brand is good.

DO NOT WORRY ABOUT THE SIZE OF THE CANS!! Any amount will work with this method.

Get your cans open and drained.
Save the juice.
Get lemon out.
Get garlic out.
Get tahini out.
Salt is optional.
Get the olive oil out.

prepare garlic
Cut the lemon in half (or get your lemon juice ready)

Throw chickpeas in the food processor with a nice dollop of tahini, garlic and a good dollop of olive oil.
Turn on machine. From the 'add stuff here hole' in the top of the machine while it's running add a little of the chickpea juice. Keep adding a LITTLE at a time until it STARTS to get smooth.

Add your lemon juice - like two tablespoons. Spin it a sec or two. Stick your finger in and taste it. Add more lemon in SMALL amts until it tastes right to you.
Then if it's still too thick, add more chickpea juice till it's the consistency you like.

I like mine a little on the thicker side. Many places are now watering the stuff down and it's downright disgusting.

Let me know if this works for you.

[Syberchick]

Ah thanks... I think that will work. I have to finish the batch I made before I make another. Lemony or not though, Skye likes it. I'll not do the 'dump everything in and blend' method again. =D I always did it that way at the restaurant, because everything was carefully measured each time. It was consistently good, but required little to no skill.

[Twitchin Kitten]

Video added!