In article >,
Tracy > wrote:
> >> wrote:
> >>> I love humus. However in restaraunts the quality always varies, some
> >>> great, some nasty.
> >>> I would like to make my own great Humus at home? Whats the secret of
> >>> making great
> >>> Humus? Is it ingredients, freshness or both? Please share your recipes
> >>> and techniques.
> >>>
> >>>
>
>
> I make hummus with a blender and it comes out fantastically smooth and
> creamy - using the standard ingredients:
>
> one can garbanzos - I don't bother removing the skin- drained but save
> the liquid.
> a clove or two of garlic
> a drizzle olive oil
> a tablespoon or so tahini - to taste
> lemon juice - maybe half a lemon
> roasted red peppers - from a jar - maybe half a pepper?
> salt and pepper to taste.
>
> It isn't easy with the blender - I usually put the liquid ingredients in
> first -the lemon juice, olive oil, tahini - with a bit of the canning
> liquid, and the garlic and peppers. I slowly add the garbanzos through
> the lid until they all mix in - adding some of the saved canned juices
> as needed.
> It takes time, but it's worth it.
>
> I tried using the food processor but it comes out not quite as nicely.
> Cooks Illustrated has a technique for creamy food processor hummus - but
> it didn't work for me. It made hummus, but it was kind of lumpy - more
> like store bought and not creamy enough.
If you have access to a food mill, try that. Better results than a food
processor, and probably quicker too.
Miche
--
Electricians do it in three phases