Bullet Tooth wrote:El Rhino wrote:Make your own hummus. All you need is a food processor, chick peas (also known as garbanzo beans), olive oil, tahini, garlic and maybe a dab of lemon juice. I make it a lot, it's something I never really buy pre-made. You can also buy sun-dried tomatoes and basil or pesto and throw it in there too for a nice flavor.
just even amounts of all the ingredients?
heres a easy one. its kinda hard to fuck up hummus
http://mideastfood.about.com/od/appetiz ... tahini.htm
Ingredients:
•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
Preparation:
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.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.