heres bill's spicy hot hummus:
double the following for aprox 4 cups / big bowl - lasts one week for small family or for one med size party:
<> 2 garlic cloves [or 3+ depending how strong they are and how strong you like] minced and mashed to paste w/ 1/2 teaspoon of [nice] salt.
<> a 16-19 oz can of chick peas, rinsed and drained
1/3 cup of well stirred tahini
<> 2 table spoons fresh lemon juice
<> 2 table spoons olive oil
<> 1 tea spoon cumin or coriander. (as a variant: ive also added coriander seeds ground, hot curry powder etc. also: dusted at end w/ paprika for color)
<> heat base: italian red pepper flakes ground, cayan or any other ground hot pepper. addl' smokey option: ancho chili, chipolte.
3 tablespoons (bottled is nice if local tap water funky) water
blend in cusinart: garlic paste, chic peas, tahini, lemon juice, oil, cumin. scraping down sides, leave on running mode up to 5 mins for light texture.
taste it: add to taste lemon, salt, parsley [never done] more heat, spice. always more water - it soaks in! douse with olive oil too 1st and 2nd day served. match garlic flavor to nice hot pepper finish.
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double the following for aprox 4 cups / big bowl - lasts one week for small family or for one med size party:
<> 2 garlic cloves [or 3+ depending how strong they are and how strong you like] minced and mashed to paste w/ 1/2 teaspoon of [nice] salt.
<> a 16-19 oz can of chick peas, rinsed and drained
1/3 cup of well stirred tahini
<> 2 table spoons fresh lemon juice
<> 2 table spoons olive oil
<> 1 tea spoon cumin or coriander. (as a variant: ive also added coriander seeds ground, hot curry powder etc. also: dusted at end w/ paprika for color)
<> heat base: italian red pepper flakes ground, cayan or any other ground hot pepper. addl' smokey option: ancho chili, chipolte.
3 tablespoons (bottled is nice if local tap water funky) water
blend in cusinart: garlic paste, chic peas, tahini, lemon juice, oil, cumin. scraping down sides, leave on running mode up to 5 mins for light texture.
taste it: add to taste lemon, salt, parsley [never done] more heat, spice. always more water - it soaks in! douse with olive oil too 1st and 2nd day served. match garlic flavor to nice hot pepper finish.
- bill 7-16-2010 5:15 pm