Thursday, January 1, 2009

Homemade Creamy Hummus

This is way better than any store-bought hummus I've ever had. My recipe is a slight variation from this recipe on youtube at DeDe's Mediterranean Kitchen. She uses mint instead of parsley and water instead of olive oil. In the words of Alton Brownm my husband's hero, "water doesn't bring any flavor to the party." Plus, I love the taste of olive oil.

This recipe great and EASY. Once you know what you're doing, you can eyeball everything and make it in literally 5 minutes. It's creamy and garlicky without being overpowering. The parsley gives it a light flavor while the olive oil adds a subtle taste.

What you Need:
1 large can (or 2 reg sized cans) chickpeas (garbanzo beans)
2 cloves of garlic
2 tsp salt (you can start with 1 tsp and add another if you want depending on your taste)
1/2 c. sour cream
2 tbsp tahini
1/4 c. chopped parsely
olive oil (to consistency - about 1/8 c.)

What you do:
-Make a mash paste of the garlic and salt. If you don't have a mortar and pestle, use a fork in a bowl
-Blend chickpeas, sour cream, tahini, and garlic paste in food processor or blender.
-Add olive oil until desired consistency is reached.
-Add in chopped parsely and let blend well for 2-3 minutes.
-Chill for at least 2 hours.



Alexis & Brian said...

What is tahini & where do I find it - local grocercy or do I have to go to a health food store?

Can you use fat free or lite sour cream with this recipe?

AndreAnna said...

Tahini is a sesame seed paste that kind of has the consistency of natural peanut butter. You can find it in the ethnic food section of your store, usually by Greek.

And yes, we haven't had anything other than Lite Sour cream in this house for years.