Sometimes you've got to eat the gross stuff. You'll be surprised how many of those "unappealing" dishes actually turn out to be really gooood. It's like how I used to gag when I saw isaw, diniguan, balot etc. (ooh should do a Filipino food post!) - now I just HAVE to have 'em when I see 'em. Even durian! Haha just kidding, durian still makes me sick - this is beside the point.
Anyway, I used to think hummus was just mashed potatoes gone bad, but when I actually tasted it, I thought YUM. I've got a soft spot for anything tangy - who would've thought hummus was just that!
I've found out that there are essentially two ways you can make hummus, but since not all ingredients in the Middle East are available in the Philippines, we made ours the third way (no pun intended :p).
HUMMUS WITH TAHINI (source)
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:
1. 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.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
4. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
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:
1. 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.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
4. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
HUMMUS WITHOUT TAHINI (source)
Ingredients:
1 can garbanzo beans/chickpeas
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
1 can garbanzo beans/chickpeas
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
Preparation:
1.In a food processor, blend all ingredients together until smooth and creamy.
2. Serve immediately with pita bread, pita chips, or veggies.
3. Store in a airtight container for up to three days.
1.In a food processor, blend all ingredients together until smooth and creamy.
2. Serve immediately with pita bread, pita chips, or veggies.
3. Store in a airtight container for up to three days.
Our version was just the garbanzos, olive oil and lemon juice with carrot sticks for dipping. ^_^
Food Photo Details: Nikon Coolpix S210 - Auto, Tungsten Lamp
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Hummus
I LOVE hummus. In fact, I am eating carrots and hummus for lunch as we speak. I too was surprised by how good it was the first time I had it.
ReplyDeleteLove your hummus recipe, thanks!
ReplyDelete