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Glenda at passionfruitgarden.com published a hummus recipe that was simply delish. It inspired me to try a variation of my own.
No pictures yet and I’m not going to give you proper measurements. Honestly, I don’t know how you foodie bloggers do it. Actually, I do. You put a lot of hard work and love into it. ๐Ÿ™‚

Some hummus recipes tell you to use tinned chick peas and that’s less work, but I think the dried ones taste nicer.

Rinse the chick peas several times, then soak them over night. Change the water two to three times if you can.
Next morning rinse chickpeas. Add fresh water then boil chickpeas for two hours or until they are so soft you can mash them easily with a fork.
Reserve some of the cooking water.
Process chickpeas. For every cup of cooked unprocessed chick peas add one quarter of a cup of techina (make sure it’s a good quality one) to the processor. Add two cloves of crushed garlic.
Add some of the cooking water if the mixture is too thick.
Squeeze of lemon, add more if you need to adjust to taste.
1 teaspoon cumin

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4 thoughts on “Hummus

  1. I clicked too quickly and ended up giving you four stars, when in fact I would have liked to give you five stars! I will try your hummus recipe…it sounds lovely.. ๐Ÿ™‚ I look forward to catching up on your blog! I’ve enjoyed what I’ve read so far.. ๐Ÿ™‚

    • Thanks so much for the stars and the kind words. I appreciate your reading and liking my posts. Sending out your words into the ether and having an audience for them is mostly what blogging is about.
      I like your blog, too. I used to collect cook books but food blogs take up less space and are frankly so much better. Foodie Blogs aren’t static which means new recipes whenever I dip in, and readers can ask questions and actually get a response. Vive le foodies. ๐Ÿ™‚

    • It turned out well. Everyone enjoyed it Shimon. I saw a documentary recently and there seems to he hundreds of variations. Any chance of a hummus expert putting out a hummus recipe on his blog?

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