"C. James Strutz" > wrote in message
...
>
> "Charles Burns" > wrote in message
> ...
> > My favourite Hummus is as follows .... I would like to try your
> > Southwestern Hummus - Do you have a recipe for it?
>
> I'm sorry I don't have quantities for you as I usually don't measure
things.
> But it contains: pinto beans, tahini, lime juice, olive oil, cilantro,
> garlic, salt, pepper, and hot sauce. It will probably turn out fine if you
> more or less follow the quantities of your recipe below.
>
> >
> > Thanks Charles
> >
> > Homus - Cyprus Special
> >
> > 2 Cups Chick Peas (cooked) 1 Cup uncooked
> >
> > 1 TBSP Tahini
> >
> > 2 Whole shreaded or pressed garlic
> >
> > 1/2 Cup Olive Oil (Greek)
> >
> > 1/4 Cup Lemon Juice
> >
> > 1/4 tsp. Salt
> >
> > 1/4 tsp. Pepper (Ground)
> >
> > Mix all the ingredients together in a food processor. Serve with
> > warmed pita bread.
> >
> >
> >
> >
> >
> > On Thu, 6 Nov 2003 14:17:56 -0500, "C. James Strutz"
> > > wrote:
> >
> > >
> > >"Dawn" > wrote in message
> > ...
> > >> j*ni p. wrote:
> > >>
> > >> >
> > >> > The first thing I noticed was the smell of cumin. No problem, I
> > >> > like cumin. Then I tasted the hummus -- it was good, but it seemed
> > >> > to have a bitter and/or sour after taste that I didn't care for.
> > >> > Is that normal, or is it perhaps a product of all the various gunk
> > >> > that one finds in store bought stuff?
> > >>
> > >> As was already posted, it can sometimes be bitter. It depends on the
> > >> recipe and what you, personally, are tasting. Everyone's tastebuds
are
> > >> different.
> > >>
> > >> There are thousands of recipes for hummus. It's like the middle
eastern
> > >> version of meatloaf, everybody and their grandma has a recipe. Try
> > >> several until you find one you like, the ingredients are usually
cheap
> > >> enough. A can of tahini will make several batches.
> > >
> > >Sometimes I make a southwestern hummus with pinto beans instead of
> > >garbanzos, cilantro instead of parsley, lime instead of lemon, and with
a
> > >little chipotle powder. It's to die for.
> > >
> > >My next hummus experiment will be with black beans!
> > >
> >
>
>

I've been making this one a lot lately:

Low-Fat Hummus



1 can (15 oz, 425 g) chick peas (garbanzos, ceci),

rinsed and drained

1/4 cup (60 ml) fresh lemon juice

1/4 cup (60 ml) tahini*

2 - 3 cloves garlic, finely chopped

1 tsp (5 ml) olive oil

1/2 tsp (2 ml) ground cumin

1/2 tsp (2 ml) ground coriander

Salt and freshly ground pepper to taste

Cayenne pepper to taste (optional)

Chopped cilantro (coriander leaves) or parsley for garnish



* Tahini, a sesame seed paste, is available in finer supermarkets,

health food stores, and Middle Eastern and Asian specialty shops.



Combine all ingredients in an electric food processor or blender and

process until smooth, adding a few drops of water if necessary.

Garnish with chopped cilantro or parsley and serve with pita bread or

crackers for dipping. Serves 4 to 6.







It's really satisfying to me, and as others have mentioned, altering the
seasonings will give it the personality you want. I don't miss the large
amounts of oil other recipes call for either; also I make the garbanzos from
dried and just weigh 425 g. (I find one fresh lemon yields the 1/4 cup)



I've also been using it as a spread on pita bread with some leftover (cold)
roast chicken and diced lettuce, onion, cukes and tomatoes. It's dandy.