the recipe is one that my friend andy's stepmom, who is middle eastern, gave me a long time ago from a middle eastern cookbook, but i haven't made it in years. and i kind of remember why: while the hummus is delicious, it's no better than what you can buy in a grocery store. so...i made hummus, but i wouldn't necessarily recommend that you make it, unless your goal is to mess around in the kitchen. and that is sometimes my goal.
the secret to making good hummus at home: you have to peel the chickpeas. it's not hard - they pop right out of their skins - but it does take a little while. without the skins you can get a creamier hummus.
gross photo of the chickpea skins in the sink, then the naked chickpeas in a food processor with olive oil, lemon juice, tahini, and garlic, then the finished product! it was getting thick, so i ended up adding some warm water, as well. i've been bringing hummus to lunch every day to add to my salad - delish!
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