"Bob" > wrote in message >...
> Katra answered:
>
> >> I like to know how i can cook homus i think this is an arabic food.
> >>
> >> any one in this group know how i can do it please help
> >>
> >> thanx for eveyone,,,
> >
> > I think it's "hummus". :-)
> > Try he
> >
> > http://www.twosheiks.com/hummus.html
>
>
> Yes, it is generally spelled "hummus."

But not always! There used to be an Arabic Deli in San Francisco
which used to proudly announce in its Yellow Pages ad,

WE SERVE HOMOS




> But the link you provided doesn't
> tell how to make it, which is what I think the OP wanted.
>
> Here are a few recipes from foodnetwork.com:
>
> Turbo Hummus
> Recipe courtesy Alton Brown
> See this recipe on air Friday Sep. 24 at 7:00 PM ET/PT.
> Show: Good Eats Episode: Pantry Raid II: Cool Beans
>
> 2 to 3 cloves garlic
> 1 can garbanzo beans (chickpeas), drained and liquid reserved
> 2 to 3 tablespoons smooth peanut butter
> A handful fresh parsley leaves
> 1 lemon, zested and juiced
> Pinch freshly ground black pepper
> Pinch kosher salt
> 1/3 cup extra-virgin olive oil
>
> Chop the garlic finely in a food processor. Add the beans and 1/2 of the
> reserved liquid and process finely or to desired consistency. Add the peanut
> butter, parsley, lemon zest and juice, black pepper, and salt. Process until
> it forms a paste. Drizzle in the olive oil and process until it reaches the
> consistency of mayonnaise.
>
> BOB'S NOTES:
>
> 1. This is the recipe I usually follow, but in a blatant departure from
> tradition, I cut down the garlic to a single clove, then I add some
> chile-garlic sauce for heat and a couple steamed carrots for sweetness.
>
> 2. I serve hummus with toasted pita triangles or bagel chips. It's also good
> with focaccia.
>
>
> Chickpea Spread with Sesame Seed Paste: Hummus bi Tahina
> Recipe courtesy Emeril Lagasse
> Show: Emeril Live Episode: Greek Specialties
>
> 2 cups canned chickpeas, drained and rinsed
> 1 lemon, juiced
> 2 tablespoons tahini paste
> 1 tablespoon garlic
> 1/4 cup olive oil, plus more, for drizzling
> Salt
> Freshly ground black pepper
> 1 cup kalamata olives, pitted
> Fresh pita bread
>
> In a food processor fitted with a metal blade, combine the chickpeas,
> lemon juice, tahini paste, and garlic. Process until smooth. With the
> machine running, add 1/4 cup olive oil, a little at a time. Season with salt
> and pepper.
>
> Spoon the hummus in the center of a large platter. Drizzle the hummus
> with olive oil. Arrange the black olives and fresh pita bread around the
> hummus.
>
>
> RISA G'S KICK-BUTT HUMMUS
> Recipe courtesy Risa Golding
> Show: Food Network Specials Episode: Eat the Heat
>
> 8 cloves roasted garlic, about 1/2 head
> 8 cloves garlic, coarsely chopped
> 2 (15-ounce) cans chickpeas, drained and rinsed
> 4 ounces lemon juice
> 4 ounces tahini
> 3/4 teaspoon red savina habanero chile powder
> 3/4 teaspoon smoked chocolate habanero chile powder
> Ground cumin
> Salt and freshly ground black pepper
> Cilantro, finely chopped
> Olive oil
> Pita bread
>
> Press out roasted garlic. Place both fresh and roasted garlic into a food
> processor and process until finely chopped. Add chickpeas, lemon juice,
> tahini, habanero powders, cumin, salt and pepper to taste, and a bit of
> cilantro if desired. Process until chickpeas reach a smooth texture. With
> processor running, add olive oil in a thin stream until hummus reaches the
> desired consistency. Taste and add salt to taste.
>
> To serve, remove to a serving bowl and surround with triangles of pita
> bread. Drizzle with a bit of olive oil and garnish with chopped cilantro.
> Add a shake of habanero powder for color, if you dare!
>
> You may choose to hold the habanero powders out of the processing and divide
> the hummus into 2 bowls. Then add half of both of the habanero powders to 1
> bowl and serve the other bowl mild.
>
>
> Bob