HUMMUS, HAMOS, HOUMOUS, HOMMOS, HOMMUS, HUMMOS, HUMMOUS, HUMUS!
WHEW! Hey, gotta cover all bases! There are so many versions of this recipe here and elsewhere, but none just like this one, which I found in "The Best International Recipe" cookbook by Cook's Illustrated. Outstanding balance of flavors. C.I. points out the benefit of rubbing the skins off of the chickpeas/garbanzo beans with a kitchen towel: a far smoother hummus! I'm seriously stunned by how much better this makes it. Also, substituting half of the olive oil in the average recipe with water allows the flavors of all other ingredients to shine and not be overpowered by the olive oil. I used sumac, paprika, cilantro, olive oil and cumin as garnishes in the photographed batch, but you can use more chili powder, parsley, pine nuts or black olives. Serve with pita chips.
Provided by Sandi From CA
Categories Beans
Time 5m
Yield 1 1/2 cups (approximately)
Number Of Ingredients 10
Steps:
- After draining the chickpeas well, put them all in a clean, large, cotton (non-terry) kitchen towel. Very gently rub the chickpeas to loosen their skins. Open the towel and discard all skins.
- Process all ingredients except for the garnishes in a food processor or blender until smooth, about 40 seconds. You may need to stop and occasionally scrape down the sides of the vessel.
- Transfer the hummus to a serving bowl, cover and chill for at least 30 minutes.
- To serve, remove from fridge, garnish with your selections, and serve with toasted pita chips.
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Lwando Maleke
[email protected]This hummus is delicious! I'm definitely going to make it again.
Selam Fikru
[email protected]I'm allergic to tahini, so I used sunflower seed butter instead. It worked great!
grant sterken
[email protected]This hummus is a bit too spicy for my taste. I think I'll use less cayenne pepper next time.
JEROME HARVEY
[email protected]I'm not sure what I did wrong, but my hummus turned out grainy. I think I might have overprocessed it.
Young Boss Earle
[email protected]This hummus is a great way to use up leftover chickpeas. It's also a healthy and affordable snack.
Chelsey Westerhouse
[email protected]I love this hummus! It's so creamy and delicious, and it's the perfect dip for vegetables and pita bread.
Marissa Scanlon
[email protected]This hummus is the perfect party appetizer. It's easy to make ahead of time, and it's always a crowd-pleaser.
Shania Simmons
[email protected]I'm not a huge fan of hummus, but this recipe has changed my mind. It's so creamy and flavorful, and I love the smoky flavor from the roasted red peppers.
Ari Kokoko
[email protected]This hummus is a game-changer! I used to buy hummus from the store, but now I make it at home all the time. It's so much better, and I know exactly what's in it.
romina wright
[email protected]I've tried many hummus recipes, but this one is definitely my favorite. It's so easy to make, and the results are always delicious. I love serving it with pita bread, vegetables, and falafel.
Lucy
[email protected]This hummus recipe is simply amazing! The combination of flavors is perfect, and the texture is creamy and smooth. I've made it several times now, and it's always a hit with my friends and family.