Thursday, November 19, 2009

Homade Hommus (Hummus)

Quite honestly, this is the BEST Hommus that I've EVER tasted.

I modified the recipe which I found here.

Here is my recipe:
8 oz dry chick peas (about 3 cups cooked)
1/2 cup tahini
1/3 cup lemon juice
3 teaspoons of minced garlic
1 teaspoon salt
1 cup cooking liquid from the chick peas (add more if required)
garnish with olive oil & paprika

Pick over the chickpeas, removing foreign objects and chickpeas that are black. Add chickpeas to the pressure cooker and cover with a few inches of warm water. Soak the chickpeas for at least an hour.

Lock the pressure cooker and bring it to pressure (refer to your manual for more information). Cook for 20minutes at pressure, then turn off the temperature and let the pressure cooker depressurise naturally.

Drain the chickpeas and reserve the cooking liquid. Place the cooked chickpeas and all other ingredients into a food processor and process until smooth and velvety. Add extra cooking liquid if required.

To serve the hommus: Place it in a bowl, drizzle lightly with olive oil and sprinkle with Paprika.

My kids love dipping salad vegetables in Hommus, so I think this recipe will become a staple in our house. It will be used for school lunches frequently!

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