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Hummus

Traditional Hummus

3 c cooked chick peas = approx 1 lb cooked beans. One quart of dry beans = 12 c cooked beans. Skins weight about 1 oz per cup.

The traditional:
    With food processor or potato ricer or a mashing fork:
  • One lb can cooked chickpeas, drained.
  • 2 T tahini paste.
  • 2 T lemon juice.
  • 1 clove garlic, crushed.
  • Salt and pepper to taste.
Maura prefers less tahini and lemon juice. Such as:
    In a food processor:
  • 6 c cooked beans, drained.
  • 1.5 c bean juice
  • 1 T tahini
  • 1T lemon juice
  • garlic, salt, pepper, and cumin if desired.
Smooth the hummus into a bowl and swirl the top with a spoon. Drizzle with a little olive oil and sprinkle with paprika. Serve with chappati or salad vegies cut into finger-food size.

'Fusion' Hummus Spread for Chappati

Mayonnaise in the bean spread is the secret ingredient that makes this appealing to Western palates. Hellman's mayonnaise is recommended; other brands may be too sweet.

    Mash together:
  • Cooked or canned chickpeas (also known as Garbanzo beans)
  • Enough mayonnaise to bind the beans together and to give them a tangy (but not sour) taste
  • Cumin, to taste
  • Salt and/ or pepper if needed.
  • Scrape into bowl and mix in grated cheese, if desired. Lettuce, taco sauce and olives are other possibilities.
    In the food processor:
  • 6 c beans
  • 2 t cumin
  • 1 t salt
  • 3/4 c mayo
  • 1 c water or bean juice
    Optional:
  • Grated cheddar (1/4 -1/2 lb)
  • Lettuce (1/2 head)
  • 1/4 c Taco sauce
  • 5-6 oz Finely chopped olives