Wednesday, January 24, 2007

Hummus Recipe


This creamy chickpea and garlic dip is quick and easy to prepare. We prefer to make it a day in advance to allow the flavours to develop.

Hummus is delicious served with pita bread crisps, crudités or corn chips, or used as a spread on sandwiches or wraps. To garnish, sprinkle the dip with paprika, cumin, chilli or chopped parsley or drizzle with olive oil.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

400g can chickpeas, drained
1/4 to 1/2 teaspoon salt, to taste
1 medium cloves garlic, peeled
40ml (2 tablespoons) lemon juice
40ml (2 tablespoons) oil
40ml (2 tablespoons) tahini
50ml (2 1/2 tablespoons) water

Place all ingredients in a food processor and process on high speed until the ingredients are combined. Stop the machine and use a spatula to scrape down the side and base of the bowl. Process again until dip is smooth. © exclusivelyfood.com.au

Store dip in an airtight container in the refrigerator.

Pita Bread Crisps
Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Using scissors or a knife, cut pita bread (or other flatbread) into bite sized triangles. Place bread triangles on a baking tray and bake for about 4 minutes, until crisp. Allow to cool, then store in an airtight container until required.
© www.exclusivelyfood.com.au


14 Comments:

Anonymous Irene said...

I made this the other day and it turned out quite dry. Should I add more olive oil?

9/2/07 9:55 pm  
Blogger Amanda & Debbie said...

Hi Irene,

We tested the recipe with a little extra oil and water added. The resulting consistency did seem more typical of hummus (although we are definitely not Middle Eastern food experts!), so we have amended the recipe above. If you would like a runnier consistency, a little more oil, lemon, water or tahini could be added to taste. Thanks for your feedback.

22/2/07 4:25 pm  
Anonymous Anonymous said...

i make hummus alot due to being wife of egyptian man heheh and if it is to thick just use a bit more of the tahini and lemon when i decorate it i usually put parsly in middle with tiny bit of chili sprinkled on top with olive oil mmmmm yum heeh

15/7/07 12:14 pm  
Blogger Rima said...

I sometimes brush the pita crisps with a little olive oil and sprinkle some mixed spice (like seasoned salt) lightly before baking. They usually disappear very quickly - and kids just love them :-)

13/10/07 8:39 am  
Anonymous Adam said...

I am having trouble finding tahini in my local supermarkets could i use sesame oil instead?

23/4/08 10:10 pm  
Blogger Amanda & Debbie said...

Hi Adam,

If you omit the tahini, you could add some sesame oil. Keep in mind that toasted sesame oil (a brown coloured oil) has a much stronger flavour than untoasted sesame oil (a very light golden or yellow coloured oil). If using toasted sesame oil, we would only add a tiny amount so as not to overpower the other flavours in the dip.

24/4/08 4:16 pm  
Anonymous RPO said...

I am a semi-fan of hummus, and i find adding taste to the pita makes it a tad more appetizing to me.

5/8/08 4:26 am  
Anonymous Helma said...

Hi Amanda,
may be you should try on adding a clove of garlic and a flat teaspoon of ground cumin. Find a good cumin. The difference between adding a good one and a bad one is amazing.

2/9/08 5:48 am  
Anonymous Jaime said...

The recipe looks great. I love hummus. great photo.

23/9/08 3:19 pm  
Anonymous Anonymous said...

Hi,

Do you use Unhulled or Hulled Tahini?

3/6/10 6:39 am  
Blogger Amanda and Debbie said...

We use tahini made from hulled sesame seeds.

4/6/10 6:10 pm  
Blogger perigrine said...

I didn't much like the raw garlicy spikiness (not spiciness) of this, so I zapped the finished product in the microwave for 1.5 mins. It changed the spikiness to a lovely smoothness, without loosing the fresh flavor.

4/10/10 3:06 pm  
Blogger NicB said...

How long can you make it in advance?

8/9/11 1:48 pm  
Blogger Kathleen said...

I make Hummus a lot. My recipe is a little different
one can chickpeas
1/4 cup tahini
1 glove garlic
1 teaspoon ground cumin
1/2 to 1 teaspoon salt.

The difference is I reserve the liquid from the chickpeas
and add at up to a 1/4 cup in while processing. This
make it a smoother easier to spread dip.

BTW your blog rocks!

23/9/11 3:03 pm  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home