My method of making Hummus is not exactly the same as this, but the ingredients are much the same (I never add curry powder).
I use a free-standing 'dedicated' machine to do the hard work, and add ground Sumac, Olive oil, and a few chick peas, to garnish.
So easy, so delicious, and so satisfying to make. I love it.
And here is my version (below). Even the bowl is similar.
This was eaten yesterday for lunch, accompanied by some delicious Chorizo baguette.
Does life get any better?
It is something I have often thought of making and must get around to it. I think the main reason is that if I use a whole tin of chickpeas there will be too much but then I know it will keep. New season garlic should be available shortly and then I will make some.
ReplyDeleteI usually make mine when I make a Moroccan Tagine at the same time, then the tin of chickpeas is finished at once.
DeleteHummus is not a favourite of mine or any one else. Around here it is not traditional although we eat tahini and chickpeas.
ReplyDeleteChickpea stew for lunch today
We don't eat it that often, but every so often I can't resist.
DeleteI think it counts as one of your 'five a day'. Yours looks delicious. X
ReplyDeleteThat's good to know. Mine turns-out slightly different every time; the above was very good. Occasionally it isn't.
DeleteI've never tried making my own hummus, might have to give it a go. And now you've mentioned Moroccan tagine I've got a craving for that...
ReplyDeleteIt's a 'fun' thing to make, and as we eat couscous at least once a week, there are always a few chick peas left over for hummus.
DeleteCurry powder in hummus....yuck!
ReplyDeleteBleehhhhch!!
What a horrible thought.....
My thought exactly. Cumin and maybe a pinch of cinnamon; but no curry powder.
DeleteI've never added anything to hummus....
Deletebut cumin, or coriander would work.
I've put fresh green coriander and a dusting of hot paprika (the Spanish stuff) on as a decoration, tho'....
Not one of our eating choices, same with the pinkstuff taramasalata (?). Must be the colour beige and Germaline pink.
ReplyDeleteYou don't know what you're missing, especially when home made!
DeleteDefinitely going to have a go at making hummus now.
ReplyDeleteI almost do it with my eyes closed!
DeleteIt's often the little things in life that give us the most pleasure, isn't it Cro ? XXXX
ReplyDeleteIn this particular case; yes! I get real satisfaction from making it.
DeleteIt looks so good,i've never made it myself.
ReplyDeleteYou should Yael. It's so easy (and cheap), why would you buy it ready made.
DeleteI always serve hummus when I entertain as there are several vegetarians in my family. It is a good alternative to other meat based appetizers. I can take or leave it myself, but do enjoy it more when red pepper is added.
ReplyDeleteOne can add all sorts of things; I occasionally add harissa.
DeleteMy husband loves hummus. Now there are is a wide variety to buy at our grocery store: roasted garlic, olive, Moroccan style, roasted red pepper... and of course just plain hummus. I've also made my own in a food processor. Yours looks like the perfect texture. -Jenn
ReplyDeleteI tend to make the basic version; using a machine. I don't think it can be bettered.
DeleteCro, your own take on hummus notwithstanding, that youtube video is so wrong on so many levels. I'll keep it short: "Neutral" oil? That's a crime against hummus. Show me one authentic recipe (of which there are many variants) and every single one uses extra virgin olive oil. Comes with the territory.
ReplyDeleteSecondly, talk about slap dash. A glug of this, a splure of that, unspecified amounts of lemon juice, tahini? Like with most concoction you need to balance flavours - add slowly to adjust, not just slam it all into the blender. And then there is texture. I make hummus with both the tinned variety, sometimes with dried, then boiled chickpeas. The latter lending a grainy texture, most pleasing. As to dried chillies. That's a joke, isn't it?
Nothing wrong with adding flavours according to taste, but first you need to get the basic hummus right (think, canvas) before adding other touches to personal taste. In my opinion, hummus is one of those divine dishes where less is more. Let the basics shine.
Oh, and before I forget: White pepper? Try black instead - freshly milled from peppercorns.
Sorry, Cro, I rarely enter into recipe exchanges but, since you yourself talk about getting "mixed" results and most your readers appear to never have bothered, I felt it my citizen's and cook's duty to speak up on behalf of hummus. Details on request.
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I wanted to show a recipe that was shown on Rick Stein's show; it was perfect. However It can no longer be used, so I had to find another.
DeleteChick Peas, Tahini, Garlic, Olive oil, Lemon juice, and Cumin are what I use. Classic recipe.
No curry for me either. I am a fan of adding cumin, however.
ReplyDeleteCumin is essential; but not too much. It's the consistency that I find the most difficult.
DeleteI've made my own lemon and cumin hummus for years: you can't beat it.
ReplyDelete