Hummus

Anonymous

This is the best hummus recipe I've come across and I use all organic ingredients to make it even healthier. It's great on toasted pita pieces or stuffed in a pita with tomatoes, cucumber and sprouts. Or on whatever appeals to you!

Hummus

2 medium lemons
1-2 cloves garlic
1 tablespoon parsley
2 cans chickpeas, drained (reserve liquid)
1/4 cup olive oil
2 tablesponns tahini
1 teaspoon dark sesame oil
cayenne pepper and salt

Squeeze juice from lemons and set aside. Put garlic and parsley in food processor and chop. Add the rest of the ingredients and process until spooth. Test for consistency and add some of the reserved liquid to adjust, if desired.

NOW....does anyone have a recipe for Baba Ghanoush? I LOVE that stuff!

marin

saluki

Never thought of adding dark sesame oil to the hummus--I'll give it a try.

Okay, here is the Baba Ghanouj

If you want the Israeli version let me know. It has mayo.
I like the Arabic versions better.

Baba Ghanoush or Eggplant and Tahini dip:
1 large eggplant
2 cloves garlic
1 teaspoon salt
1/4 to 1/3 cup tahini
1/4 cup lemon juice

Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours in a colander. Pour off extra liquid before using.
You can squeeze some lemon over it to stop it discoloring.

In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.

Serve with a drizzle of olive oil and a sprinkling of parsley.

---------------------
Here is a different version with yogurt -more like a Lebanese style

2 eggplants (1 1/2 lb)
3 TB tahini
juice 2 lemons
3/4 cup strained Greek style yogurt
2 garlic cloves crushed
salt
2 TB extra virgin olive oil
2 TB chopped flat-leaf parsley

treat the eggplant as in the previous recipe.
In a bowl, beat the tahini with the lemon juice until tihini stiffens and softens---then beat in the yogurt.
Mash the eggplant and add it along with garlic and salt . Beat well and adjust seasonings.

Depending on how you like the texture you can do it in the food processor or by hand.

If you prefer you can leave the eggplants whole. Prick them in a few places and roast them over a burner till the skin is charred all over and they feel very soft--
Believe me this is very messy-- or you can put them in the oven on silver foil and roast them till they are soft and wrinkled.----but then you don't get those nice burnt flecks.

Also, nice to do on the barbecue.
Susie

wallycat

Editing to add I just tasted this....YUM!!
I skipped the cumin because sometimes it can over power a dish...it hasn't even cooled yet and I am ready to devour the bowl!

Someone posted this on the Cooking Light site and I am boiling up some garbanzo beans to try it this afternoon. I'll report back on taste.


Teresa’s Mom’s Most-Excellent Artichoke Hummus

"A vegan friend of mine gave me her mother's artichoke hummus recipe (her mom died two years ago of heart disease). It's awesome! I made a few tweaks for convenience sake -- the recipe is posted below." by JackieO-CL board


1 15-oz. can garbanzo beans, drained & rinsed
1 15-oz. can artichoke hearts, drained
6 cloves of garlic, peeled (or 1-2 tsp. minced bottled garlic)
1 Tbs lemon juice
1/2 tsp Penzey’s California sweet paprika
1/2 tsp Penzey’s Aleppo pepper
1/2 tsp Penzey’s ground cumin
1/2 tsp kosher salt
1/2 cup extra-virgin olive oil (1 oz oil and 3 oz chicken broth?)



1 Combine all ingredients except oil in food processor. Process until blended, then slowly add olive oil until ingredients are creamy.
2 Serve with pita wedges, crackers or vegetables.

ErinsGram

May I ask what is tahini?
tx.
Phyl

wallycat

sesame seed paste (it is like peanut butter and can be found in asian or middle eastern markets).

azzig49

Thanks for all the middle eastern recipies! I just printed them out. Eggplant is so plentiful lately, I need another way to fix it and eat it.

christineK

You girls are after my heart as my Mom was full blooded Lebanese, I grew up eating the Baba Gaanouj and Hummus. The tahini is so fat lade- you really can reduce it most recipes. I love to flavor the Hummus in a variety of ways, my Grandma is probably rolling over in her grave, if she knew some of the ways that I and the commercial industry have altered the original old school recipes!

Anonymous

Oh, I'm so excited to have these recipes and am planning a feast this weekend! Any suggestions for a main course? Moussaka? I'd actually LOVE something with lots of goat cheese....any ideas/recipes?

Christine...What do you add to hummus for interest?
And I get tahini in my grocery store in the peanut butter section. They have it at Whole Foods too. I had no idea that it was high in fat though and thought I had checked the label for that..? I'll check again when I get home. But it's probably the 'good' fat, right?

Marin

Rosemary44

My hummus recipe looks like yours except that I add 1 tsp. of onion powder, 2-3 tsps of cumin and right before I serve it, I sprinkle on diced tomatoes on top that are seasoned with basil, garlic and oregano.

I have a nice chardonnay really cold, on the ready too.

celia088

Thank you all for these recipes!! I am totally drooling.....

peace,
celia

saluki

Quote:

---

sesame seed paste (it is like peanut butter and can be found in asian or middle eastern markets).

---

I think using an Asian Sesame seed product in a Middle eastern dish may affect the taste quite a bit, because
Asian Sesame seeds are roasted whereas, Tahini uses unroasted.

You can probably get tahini in the health food stores if you don't have a middle eastern grocery---If you do it's also a great place to get good extra virgin olive oil at a good price.

Not_Me

You all inspired me...I made hummus for the first time last weekend! It was great!!! Thanks!

leapyear

I've been buying Hummus ready-made, but might try this out.

I make my own whole wheat pita bread with this recipe that I've adapted from the Better Homes & Gardens New Cook Book:

1 package active dry yeast
1 1/4 cups warm water (110 - 115 degrees F)
2 cups of whole wheat flour
1 1/2 to 1 3/4 cups of all-purpose flour
1/4 cup olive oil
1 TBL milled flax seed
1 t. salt

Soften yeast in warm water. Add wheat flour, milled flax seed, olive oil and salt. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of the all-purpose flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Cover; let rest in a warm place about 15 minutes. Divide into 12 equal portions. Roll each between floured hands into a very smooth ball. Cover with plastic wrap; let rest 10 minutes. Using fingers, gently flatten balls without creasing dough. Cover, let rest 10 minutes. (Keep dough pieces covered till ready to use.)

On a well-floured surface, use a rolling pin to lightly roll one piece of dough at a time into a 7-inch round, turning dough over once. Do not stretchy, puncture, or crease dough. Work with enough flour so that dough doesn't stick. Place on a baking sheet.

Bake 2 at a time in a 450 degree F oven about 3 minutes or till dough is puffed and softly set. Turn over with a spatula; bake about 2 minutes more or till dough begins to lightly brown. Repeat with remaining dough, baking one batch before rolling and baking the next batch. High heat is needed, so you might have to increase the oven temp above 450, but watch it carefully.

The baking process is time-consuming getting up every 2-3 minutes to turn or remove pitas, but it is very worth it. Mine don't all puff out completely, but the taste is amazing, so for the flat ones that don't puff up, just spread the hummus on it and ENJOY!

AccidentalTourist

Just bumping this as sounds delicious and good for us too.