In the Kitchen‎ > ‎Legumes‎ > ‎

Hummus

This isn't really a traditional hummus - it's a bit thicker and "meatier," which is just how i like it. This is also one of those recipes that can be about as plain or as fussy as you'd like. 

1
16oz can
chick peas
1
head
roasted garlic (about 8 - 10 cloves)
1
tbsp
lemon juice
2
tbsp
tahini


olive oil
  salt


turmeric


chili powder


black & white sesame seeds
  • Find a good movie or sit with friends on the paeceo, or some other diversion from this mindless task.
  • Rinse chick peas, and while you're doing something else to distract you, shell them.  That's right, peel off all those stupid little shells.  Every single one.  I find it helps if you hold them at an angle with the pointy end up and pinch them: They'll pop right out. Set the shelled peas aside.
  • Discard the shells. (Or feed them to chickens - they love 'em!)
  • Peel and mush up 1 head of roasted garlic and set aside.
  • Put chick peas, garlic, tahini, and lemon juice in a food processor and pulse gradually, adding a little olive oil as you go to obtain a smooth paste.  I like to leave the chick peas a little bit coarse. Add salt to taste.
  • When the desired consistency is reached, scoop out into a serving dish.
  • Combine turmeric and chili powder, the sprinkle it over the top.
  • Sprinkle with sesame seeds.

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