However you spell it, it is still a chick pea and tahini dip. According to a Guardian writer, it's easy to make and much less expensive to do it yourself. I have two cans of chick peas in the cupboard and a jar of tahini, a give away from the cupboard of a colleague. I have lots of olive oil and some lemons so I definitely feel an evening of humous making coming on. I have various recipes to choose from and here they are below:
From 'the Art of Syrian Cooking' by Zeinab Al-Abed, a former colleague:
1 lb. of dried chick peas
3 cloves of garlic
2 teaspoons olive oil
2 lemons, juice
1 teaspoon cumin
1/2 cup (4 oz) Tahini
3 tablespoons of plain yogurt
salt to taste
1. Soak chick peas overnight, then boil for 45 minutes until they are soft.
2. Put chick peas, garlic, lemon juice and 2 cups of water (not mentioned in the ingredient list!), yogurt, salt to taste and tahini in a blender and blend at medium speed for two minutes.
3. Put in a bowl and sprinkle cumin on top, then add some olive oil.
4. Eat with pita bread.
Note: If I use this recipe I will use canned beans. However, dried beans would be less expensive.
Recipe 2: From 'Moosewood Cookbook' by Mollie Katzen. I love the illustrations in this vegetarian cookbook. Recipes are great too!
1 1/2 cups (a cup = 8 fl. oz) raw chickpeas soaked and boiled (I'm sure that canned beans are fine)
3 medium cloves minced garlic
1 1/2 teaspoon salt
dash of tamari (I have no idea what that is)
juice from 2 medium lemons
3/4 cups of tahini
1/4 cup (packed) finely minced parsley
lots of black pepper and dash of cayenne
1/4 cup minced scallions
1. Mash chickpeas to a thick paste, using a food mill or grinder or masher
2. Combine everything and chill thoroughly.
3. Taste to correct seasonings. Some people like extra garlic, tamari or tahini.
Recipe 3: From 'The Silver Palate Cookbook: Hummus bi tahini
4 cups (about 2 1/2 cans) chick peas, drained
1/2 cups of tahini
1/3 cup warm water
juice of 2 or 3 lemons
4 or more garlic cloves
1 1/2 teaspoons salt
2 teaspoons group cumin seed
freshly ground black pepper to taste
1. Combine chick-peas, tahini, warm water, olive oil and juice of 1 lemon in the bowl of a food processor (or a blender). Process until smooth and creamy, pausing once or twice to scrape down sides of the bowl with a spatula.
2. Add garlic, salt, cuminseed and pepper to taste, and process to blend. Taste and correct seasoning if necessary. Add more lemon juice to taste. Crape into a storage container, cover and refrigerate until ready to use.
So, tomorrow night I will choose one of these and try it out.
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3 comments:
I've made gallons of this over the years. Using dried chickpeas is more economical. I never purchased tahini. I'd toast the seame seeds and then grind them with some olive oil, garlic and salt.
Since developing a severe allergy to sesame a few years ago, I haven't tasted a spoonful...but I'd like to.
Am sure any of the recipes on your site would be good.
mj
I've been thinking about recipes. I use them for some dishes and not for others. I don't use one for hummus (spelling??).
Here's how I recall making hummus (spelling??)...it may not be an accurate recollection...
2 cups chick peas soaked and cooked from scratch
1/2 cup toasted sesame seeds - important that they are toasted
1/8 cup or so of olive oil
2 or 3 cloves garlic finely chopped
salt - 2 dashes
cumin - i dash
drizzle more of olive oil
Finely chop the garlic and sautee in the oil.
Put the chick peas, sesame seeds, garlis and oil they were sauteed in, salt and cumin into blender and buzz.
Add a drizzle of olive oil to make it smooth. Buzz some more.
Taste, adjust salt, cumin ad oil as you want
What have I left out? mj
Strawberry Jam in Winter....
Make when frozen strawberries are found on sale.
I buy a bag of frozen strawberries and it on the counter for about 20 minutes to thaw a bit.
I put the thawing berries into a pot with about a cup of brown sugar and the juice of a juicy lemon.
I cook the ingredients over medium heat till it is at stage where it darkens, thichens and "spits" at you. You need to stir constanty or it will burn.
Then I take it off the heat and let it cool a bit before putting into some jars. When fully cooled, the jars of jam must be refrigerated (at least I think they "must" refrigerated but I may be wrong).
I've played with this one a bit. I like it with orange rind grated into it but Mike prefers it without.
It's more like strawberry preserves than strawberry jam.
I don't think I'll ever use fresh strawberries for jam again as the frozen ones here are usually very good for jam and usually cheaper than fresh even when fresh are at their peak. mj
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