4 posts tagged hummus
I have a great hummus recipe that I’ve been making for years. I posted it several months ago and you can find it on tango mango if you look for “Food and recipes” at the top of my blog, and then navigate to appetizers. You’ll see it there.
Thanks for asking! Have a great weekend.
I discovered this week that there’s nothing quite like warm, homemade pita bread. Each pita bread pocket is like a fragrant pillow, just waiting to have your favorite sandwich filling tucked inside. As they baked, three sets of eyes were glued to the oven window watching them puff up the size of softballs. I’ve made two batches in four days, along with tzatziki and hummus, and I may be making more tomorrow.
- 1 1/8 cup warm water
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 3 cups flour
- 1 teaspoon salt
Stir sugar into warm water. Sprinkle yeast over top and allow to proof for 10 min.
Stir in olive oil, 2 cups flour and salt. Add remaining flour and knead until soft, pliable and barely sticky (add a bit more flour if needed). Let rise for 1 hour covered, in a warm area. (You can do these steps in bread machine set on “dough” setting, if you prefer.)
Lightly flour a couple of big cutting boards and dampen two dish cloths.
On a lightly floured surface roll dough into a 12-inch rope. Cut into 8 pieces. Using your hands, roll each piece into a ball and place under a damp towel.
Take one piece at a time, and using a rolling pin, roll dough ball into a 7-inch circle. Place back under the damp towel making sure the surface is dusted with flour so it does not stick. Repeat with remaining dough.
Allow to rise for 30 minutes until slightly puffed. Meanwhile, position oven rack to 4-inches from bottom of oven and place pizza stone or baking tiles on rack. Preheat the oven to 475 degrees F.
Carefully place 1 or 2 pitas onto preheated tiles. Bake for 4- 5 minutes until puffed in the center and just starting to brown on the sides or bottom. Repeat with remaining pitas.
To serve: Cut in half and fill as desired.
I’m pretty sure I was making hummus before hummus was cool. A friend of mine gave me a cookbook over 20 years ago that included a recipe for it, and even though I had never heard of hummus at the time, it sounded delicious. If you make it yourself you can control the amount of fresh lemon juice (I like my lemony), and use your own good olive oil.
It’s great served with chips and raw vegetables, but my favorite accompaniment is warm triangles of fresh pita bread.
- 1/4 cup roasted tahini (sesame seed paste)
- 1 (15 1/2 ounce) can garbanzo beans, drained
- Juice of one juicy lemon
- 2 tablespoons olive oil
- 2 tablespoons warm water
- 3 cloves chopped garlic (see note)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin (optional)
- Freshly ground pepper
- Additional olive oil to drizzle on top
- 2 tablespoons toasted pine nuts
- Sprinkle of paprika
- A few reserved garbanzo beans
Put all ingredients (minus garnish ingredients) in food processor and blend until smooth. Check the taste and add more lemon juice if you think it needs it. Add more warm water 1 tablespoon at a time if it’s too thick.
To serve, put hummus in a pretty bowl and top with optional garnishes.
A note about the garlic – I’m not a big fan of raw garlic, so I usually either roast the garlic or sauté it in a little oil before using it in this recipe. If you’re a fan of raw garlic you can certainly skip this step.