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re: Authentic Hummus Recipe? Restaurant Quality
Posted on 7/21/14 at 9:48 am to SUB
Posted on 7/21/14 at 9:48 am to SUB
quote:
Can of chick peas, olive oil, garlic, salt, tahini...and can mix it up by adding parsley or other items.
I make hummus every other Sunday. Are you straining the beans after removing from the can?
You definitely need lemon juice. I also add cumin, and a little paprika.
I blend my hummus 2xs, once with 1/2 the beans and again with the remainder.
2
Posted on 7/21/14 at 9:51 am to Oenophile Brah
Yes, cooking the chickpeas yourself does make a difference...the canned ones are a bit too firm. When you soak & cook the dried ones, run the cooked peas through a food mill to get rid of the "skins" (seed coat). If left in, it will make the texture more coarse/grainy than the restaurant style.
Also, use good tahini. And more of it than most recipes suggest.
Also, use good tahini. And more of it than most recipes suggest.
Posted on 7/21/14 at 9:57 am to Oenophile Brah
I used lemon juice...just forgot to mention it.
I keep half the liquid from the can and throw it in the food processor with the peas.
I keep half the liquid from the can and throw it in the food processor with the peas.
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