Humus Recipe
A chick-pea cream with garlic, Humus, Oumos, or Hummus
A delicious and healthy mediteranean recipe, easy, cheap and fast to make (10 min).
Humus is a cream of chick peas with garlic, lemon and olive oil, from Lebanon.
- Take a can of chickpeas (standard, 850ml 530 g), also called garbanzo beans. Wash the peas (4 holes on one side, open the other, put in a sink and rinse under a water flush)
- Put the peas in a blender (food-processor, e.g., Magimix).
- Add 100 ml of lemon juice (one glass or half a cup, unsweetened, e.g., Pulco, or two lemons)
- Let it turn for a while. When it becomes “creamy”
- Add 100 ml of olive oil (one glass or half a cup. Better to replace ¼ of the glass with canola (rapeseed) oil, for fatty acids balance)
- Let it turn until the cream is “perfect”. While it turns:
- prepare four big garlic cloves,
- Stop the blender, crunch the garlic with a garlic-cruncher on top of humus, wait 2-3 min for garlic to “mature”, and mix again the humus (why should you wait? Why should garlic "mature"? see the explanation in the Gaspacho recipe).
- Serve it cold, with mint leaves as ornament (optional). Spread it on bread (or take a spoon!)
For those who “hate” garlic (yes, they exist), make humus without garlic, but provide cumin powder with it.
For those who like “hot” stuffs, use an olive oil where red chilli pepper have been “swimming” for a while.
Tahini Some people E-mailed me: "Hummus should contain tahini!" = sesame cream. Well, not easy to find in a supermarket, but Meige brought me a "Tahina" box (Alkanater, Lebanon). I thus tried to make hummus with one, two or four large spoons of tahini. But I did not find it better than without tahini: it makes hummus heavy and sticky, hard to clean and not so tasty. My advice is thus not to use it, but if you like it, use it ...
2006-11-21
09:41:18
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15 answers
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asked by
phoenix26ashes
2