I love snow, but I’m waiting for the day when I can post something that wasn’t prompted by being snowed in. Anyhow, last night we were talking about hummus and now I can’t get it out of my mind. Of course, I’m still snowed in, so the only way to satisfy the craving is to make it at home. My favorite brand of hummus is the Sabra one because it’s really creamy. I’ve made hummus before, but it’s never come out as creamy as the Sabra one. I made it differently this time, and it seemed to work much better. The main differences are that I took the skin off the chickpeas and added the ingredients one a time instead of tossing them all into the blender at once.
Ingredients
1/3 cup tahini1/8 cup lemon juice
1 clove garlic, crushed (optional, I love it)
1/2 tsp salt
15 oz can chickpeas, skins removed (although time consuming and not required, this makes it MUCH creamier) 2 tbsp extra virgin olive oil
2 tbsp water
Directions
1. Drain and rinse the chickpeas, remove the skins if you can (I do this by gently pinching the skin off).
2. In a food processor, blend the tahini and lemon juice until frothy.
3. Blend in the garlic and salt.
4. Blend in the chickpeas, a handful at a time.
5. Blend in the olive oil.
6. Blend in the water.
7. Remove hummus from the food processor and drizzle top with olive oil (or decorate some other way- I sometimes use roasted pine nuts, whole chick peas, paprika, parsley, etc.). Store in refrigerator until ready to eat.
Edgy Veggie Bytes 
Forgive my ignorance, but where do you get tahini? =) I’ve always wanted to make hummus so I’ll probably try this. I also like it creamy, but bf likes it spicy so I’ll have to figure out how to add some spice to it.
I prefer baba ghannoush to hummus though so if you figure out how to make /that/ (which I hear is a lot more difficult though) let me know! =)
You can definitely get tahini at Middle Eastern or Indian grocery stores, but sometimes the gourmet grocery stores like Giant also carry it. One way to make it spicy is to fry 1 tsp of red pizza pepper flakes in the olive oil before blending it into the hummus. I have made baba ghannoush before, and love it! I’ll post it next time I get eggplant. =)
great! thanks. =) If Giant does carry tahini, what section would it be in? Not sure where an indian/middle eastern grocery store near me is… though you probably do. =p
I think the aisle that has food from other nationalities. It usually comes in a bottle or jar. Also, you may see a layer of oil on top, these are still good- just need to be mixed before using. Not sure where there is an Indian or Middle Easter grocery store near you… =(
[…] Plain hummus (see previous blog post) 1 red bell pepper […]
If you have managed to almost replicate Sabra, then you are my favourite cousin (apologies to the other 18).
hahahah!!! the key word is almost! but i really think taking the skins off and adding the ingredients slowly made the difference- try it out and let me know what you think! =) miss you by the way…
Tahini Recipe:-
cooking time 10 mins
1 Cup White sesame seeds,
1/4 cup virgin olive oil
pre heat oven to 350 digs,
spread seeds in a pan
toast the seeds for 1.5 mins
remove tray & toss the seeds with a spatula
toast again for 1.5 mins
remove seeds from pan onto a newspaper to cool down
pour seeds & oil in a food processor blend for 2 mins till a paste forms
add more oil as per consistency required ( thick and pourable)
Thanks- I looooove your hummus!!!! So happy you shared! =)
[…] Snack: Hummus and veggies (carrot, zucchini, cauliflower, […]
[…] Snack: Hummus and veggies (carrot, zucchini, cauliflower, […]