Hummous

Posted by oj (833 days ago)

How do you make it please?
Have just realised how divine it is, plus my kids eat so would love to make it.
Thanks

(I am based in Hong Kong)

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Posted by etnad (833 days ago)

Hummous is a baked goodie. You can find the recipe in a baking cookbook.

(I am based in Hong Kong)

Posted by Ruth at Clifford (833 days ago)

Hummous is NOT baked.
Take two cans of chickpeas/garbanzo beans, drain and rinse really well. Now, if you like a smooooth hummous, put them in the blender. Add the juice of two lemons and two big spoons of tahini(sesame paste), some salt, two pressed garlic cloves, a bit of olive oil, some ground cumin, perhaps some fresh cilantro or green onions. Blend till smooth. If you don't like it smooth, then use your handy dandy potato masher and mash it all up.

Sometimes I use more lemon juice, sometimes more garlic, sometimes I put some thick unflavoured yoghurt in instead of the olive oil, sometimes I add a bit of water if I want it not so stiff, sometimes no cilantro or green onion.

Yum!

(I am based in Guangzhou)

Posted by raincatcher (833 days ago)

Ruth, I LOVE YOU!!! I love hummous and you just gave me the perfect recipe for it!!!!!! ***KISS*** ***KISS*** ***KISS*** ***KISS*** ***KISS***

(I am based in Hong Kong)

Posted by etnad (833 days ago)

Yes, I just skimmed thru the page and overlooked. The kind of hummus posted by Ruth is a basic Eastern Meditteranean hummus made of chickpeas. Then there's also a roasted red bell pepper hummus, and one with a BAKED nuts blended with it and pictured alongside pita breads, so I thought of it as baked.

(I am based in Hong Kong)

Posted by Ruth at Clifford (829 days ago)

Gosh, smooches back at you, raincatcher!

cheers from Ruth in Victoria Canada now...should I change my name???

(I am based in Guangzhou)

Posted by WEM (826 days ago)

Hello

I was wondering where you but tahini and plain yoghurt.

I love hummous

(I am based in Guangzhou)

Posted by Ruth at Clifford (825 days ago)

In Guangzhou, you can get sesame paste at Chinese supermarkets. It looks like peanut butter. Or you can get Middle Eastern Tahini which is processed differently so is lighter coloured at Corner Deli in Tianhe.

Plain yoghurt. I have seen it at Clifford Supermarket. Flower Fresh make it in 500 ml cartons which are green and red. I have also seen it at Aussino. It costs about 11 rmb.

cheers from Ruth

(I am based in Guangzhou)

Posted by annebin (824 days ago)

Made a batch the other day and found it too thick. If I add yoghurt, how long will the shelf life be? Also instead of lemons, I put in lime juice and it's not as yummy as I wanted it to be..

(I am based in Hong Kong)

Posted by hkkm (824 days ago)

My version of hummus is slightly different that Ruth's:
1 can chickpeas, plus some of the liquid from the can
1 clove garlic (or more if you like)
1/2 jar tahini (I really like tahini!)
juice of 1 lemon
some olive oil (1-2 tablespoons)
ground cumin to taste
salt to taste
Put it all in the food processor and blend it until fairly smooth. If it's too thick, add a little water.

(I am based in Hong Kong)

Posted by deskbound (820 days ago)

One recipe from an authentic Middle Eastern cookbook calls for each chickpea to be de-skinned! Done it a couple of times and result was fantastic, but quite frankly I don't think it's probably worth the effort.

One tip I worked out that you might find useful: if you use a stick blender most of the time, like I do when making hummus, falafel, soups and other potentially messy dishes at home, keep hold of those see-through disposable shower-caps they give out at hotels. Make a hole in the cap just big enough for the stick to go through and place it over the bowl before you start up the blender. Just bin the cap when you're done. Keeps the worktop (and your clothes) a whole lot cleaner.

(I am based in Hong Kong)

Posted by annebin (820 days ago)

I tried the hummus served at Beirut restaurant in Kan Kwai Fong and found their version very creamy. Mine was the texture of hummus you buy in tubs in groceries--a bit grainy, but well moistened.

Wonder if yoghurt or cream made the resto's version very smooth..

(I am based in Hong Kong)