Tuesday, May 18, 2010

Garlic Hummus

I've been buying Hummus every week at the grocery store for about a month, and after buying the little tiny containers for $3 dollars, I decided to give homemade Hummus a try. I found tahini at my local bulk/natural food store, and went to work whipping up one of our favorite snacks.

Garlic Hummus
recipe from Ina Garten through Food Network

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce (or less to taste)

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

The verdict?
The recipe as-is was WAAAAAAY too garlicy for our tastes. My son took a bite, then said "Spicy!" I ended up making another half batch, then combining the two batches to tone down the garlic. This left me with a massive amount of hummus, so I froze half for another week.

But, ignoring the garlic taste, I thought it was a great texture and an easy recipe. Next time I'll give our favorite, Roasted Red Pepper Hummus a try.

Easy Cooking | Simple Cooking 

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