Hummus recipes?
- Thread starter ardchoille
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mmm...hummus! 
i can't eat it anymore, but i still make it for the other ppl here.
a-a-and i never really measure, so...good luck! haha
basically, drain a can of chickpeas (aka garbanzo beans), and save a bit of the liquid.
chop up 2 or 3 garlic cloves pretty fine.
squeeze a couple of lemons.
put some tahini (maybe 1/4-1/3 C?) and the lemon juice in a food processor.
whip it a while...it'll change color after a minute or two, like when you cream butter and sugar.
(which i feel sure you do all the time. )
add the chickpeas, garlic, some kosher salt to taste, 2-3 T olive oil, and blend it all together.
if it's too think, loosen it with some of the reserved chickpea liquid.
i suppose water would work, too.
that's your basic hummus....from there you can add roasted red peppers, sun dried tomatoes,
spinach, olives, cumin or tobasco, artichokes, lime and chipotles, the sky's the limit!
whatever veggies or herbs or spices sound good to you.
it makes a great dip for veggies or crackers or chicken...
also salad dressing.
(i hope someone comes along with actual measurements for you! lol)
i can't eat it anymore, but i still make it for the other ppl here.
a-a-and i never really measure, so...good luck! haha
basically, drain a can of chickpeas (aka garbanzo beans), and save a bit of the liquid.
chop up 2 or 3 garlic cloves pretty fine.
squeeze a couple of lemons.
put some tahini (maybe 1/4-1/3 C?) and the lemon juice in a food processor.
whip it a while...it'll change color after a minute or two, like when you cream butter and sugar.
(which i feel sure you do all the time.
)add the chickpeas, garlic, some kosher salt to taste, 2-3 T olive oil, and blend it all together.
if it's too think, loosen it with some of the reserved chickpea liquid.
i suppose water would work, too.
that's your basic hummus....from there you can add roasted red peppers, sun dried tomatoes,
spinach, olives, cumin or tobasco, artichokes, lime and chipotles, the sky's the limit!
whatever veggies or herbs or spices sound good to you.
it makes a great dip for veggies or crackers or chicken...
also salad dressing.
(i hope someone comes along with actual measurements for you! lol)
mmm...hummus!
i can't eat it anymore, but i still make it for the other ppl here.
a-a-and i never really measure, so...good luck! haha
basically, drain a can of chickpeas (aka garbanzo beans), and save a bit of the liquid.
chop up 2 or 3 garlic cloves pretty fine.
squeeze a couple of lemons.
put some tahini (maybe 1/4-1/3 C?) and the lemon juice in a food processor.
whip it a while...it'll change color after a minute or two, like when you cream butter and sugar.
(which i feel sure you do all the time. )
add the chickpeas, garlic, some kosher salt to taste, 2-3 T olive oil, and blend it all together.
if it's too think, loosen it with some of the reserved chickpea liquid.
i suppose water would work, too.
that's your basic hummus....from there you can add roasted red peppers, sun dried tomatoes,
spinach, olives, cumin or tobasco, artichokes, lime and chipotles, the sky's the limit!
whatever veggies or herbs or spices sound good to you.
it makes a great dip for veggies or crackers or chicken...
also salad dressing.
(i hope someone comes along with actual measurements for you! lol)
i can't eat it anymore, but i still make it for the other ppl here.
a-a-and i never really measure, so...good luck! haha
basically, drain a can of chickpeas (aka garbanzo beans), and save a bit of the liquid.
chop up 2 or 3 garlic cloves pretty fine.
squeeze a couple of lemons.
put some tahini (maybe 1/4-1/3 C?) and the lemon juice in a food processor.
whip it a while...it'll change color after a minute or two, like when you cream butter and sugar.
(which i feel sure you do all the time.
)add the chickpeas, garlic, some kosher salt to taste, 2-3 T olive oil, and blend it all together.
if it's too think, loosen it with some of the reserved chickpea liquid.
i suppose water would work, too.
that's your basic hummus....from there you can add roasted red peppers, sun dried tomatoes,
spinach, olives, cumin or tobasco, artichokes, lime and chipotles, the sky's the limit!
whatever veggies or herbs or spices sound good to you.
it makes a great dip for veggies or crackers or chicken...
also salad dressing.
(i hope someone comes along with actual measurements for you! lol)
I've been eating hummus as a dip for veggies and crackers for some time, but this is the first time I tried it as a sandwich spread. I like to experiment and this time it turned out great.
Thank you for the recipe! I'll have to try this
P
Actually, some of the best recipes I've ever tasted resulted from the cook not actually measuring the ingredients.
I've been eating hummus as a dip for veggies and crackers for some time, but this is the first time I tried it as a sandwich spread. I like to experiment and this time it turned out great.
Thank you for the recipe! I'll have to try this
I've been eating hummus as a dip for veggies and crackers for some time, but this is the first time I tried it as a sandwich spread. I like to experiment and this time it turned out great.
Thank you for the recipe! I'll have to try this
could you use it to replace mayo in other things? hmmm...
the only trouble with not measuring is it never comes out the same way twice.
btw...sorry for the typo...i meant if it comes out too thick, not 'think'.
it's a great mayo replacement on sandwiches...now i'm wondering...
could you use it to replace mayo in other things? hmmm...
the only trouble with not measuring is it never comes out the same way twice.
btw...sorry for the typo...i meant if it comes out too thick, not 'think'.
could you use it to replace mayo in other things? hmmm...
the only trouble with not measuring is it never comes out the same way twice.
btw...sorry for the typo...i meant if it comes out too thick, not 'think'.
Pfft, don't worry about the typos.. welcome to my world
