Ask Amma

Basic Hummous

In Recipes on 25 December 2010 at 1:42 pm

“What do you eat hummous with?”
“With my fingers!”
(overheard)

 

Be the star of the potluck with this Basic Hummous

Soak and cook 1 cup garbanzo beans.  Drain, reserving cooking water.
Add & blend:
juice of 1 lemon (or lime)
1-2 cloves raw garlic  (3-4 if the cloves are small)
1/2 tsp salt
1/3 cup cold pressed olive oil
1/4 cup tahini, if you have it (I rarely do)
2-3 ounces of the cooking water (just enough so that it blends smoothly

Optional:  Garnish with chopped cilantro and sliced tomato or grated carrots.

Dip veggies,  spread on bread or rice cakes, stuff into pita, or roll into rotis.

Note: if you use canned garbanzo beans and wish to avoid residue of preservatives or additives (which may be there even if unlisted), drain the liquid and use fresh water when blending.  In case you use the liquid in the can, check if it includes salt and adjust the salt accordingly.

One cup dry beans becomes 2-3 cups after cooking. According to Serious Eats, if using canned beans, you would use 2 15-ounce cans in lieu of one cup dry beans.

  1. […] The snacks pictured below involve some cooking or include ingredients that aren’t raw, such as puffed rice (in the bhel) or bread (in the mango toast).   You can adjust the proportions to your taste.   For those who want more guidance, I have posted recipes for some of these such as Ragi and Hummous. […]

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  2. […] sliced fruit. Add some nut or nut butter and the combination is fantastic. For savory toppings, hummous, pesto or పచ్చడి (pickle) along with some cucumber or tomato slices go well together. […]

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