Ruric-Amari Home » Family Home » Starving Artist Cafe » Hummus

Hummus

Traditional Hummus

3 c cooked chick peas = approx 1 lb cooked beans.

Skins weight about 1 oz per cup. If you are mashing by hand and want to go all out, try removing the skins of the cooked beans before mashing. Very yummy, very time-consuming.
    In a food processor or with a potato ricer or with 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.

Heat in a skillet. Top with grated cheese, if desired. Lettuce, taco sauce and olives are other possibilities.

NY Times: