Thursday, September 13, 2007

Quick recipe #4

So, I asked my daughter like hummus? Why don't you make your own?? She even repeated this to her girlfriend and laughed about the time it would take her to make this verses buying it over the deli counter.

Well it can be easy to make at home. It doesn't have to start with the dry bean. We have the time and we have the dry beans so that is how it is made in my home. When you make it at home you can add lots of different ingredients. I usually make it the standard way without the parsley. I have something against parsley. I should give it another chance. I do add hot pepper and since we don't have the tahini I substitute with a large tablespoon of peanut butter.


1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

additional suggestions---hot pepper, carrots, parsley

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Taste and adjust to your liking.

Now that is pretty easy.


Anonymous said...

ha ha! Oh alright, I'll try it. Have to say I am addicted to a "40 spice hummus" I get at the store.

Love ~J

Anne in Oxfordshire said...

Your right Sharon, this is something else we like, normally make it if for a lot of people, but otherwise, I buy it...we like Sainsbury's Jalapino Houmous and Sainsbury's Lemon & Coriander Houmous aswell as the normal Hummus....

sognatrice said...

Ooh, I am *so* trying this later today. The suggestion of the peanut butter instead of tahini has finally made it all possible for me! Yeah!

Grazie mille :)

Welshcakes Limoncello said...

Can you get tahini where you are? I haven't seen any in the Ragusa area.

Sharon said...


No tahini in thsi town but I may find it in Messina. They have a store with international goods and heavy on spices. That-s why I use the pb.