Hummus

[reneeinnorthwes]

In the May issue of cooking light (toward the back of the mag.) is a Hummus recipe. I tried it this weekend. I love hummus but this one tasted awful! The recipe called for non-fat yogurt, which I didn't think was in Hummus.

Has anyone else tried this recipe? I don't think I left anything out but it just didn't seem right. Typically cooking light recipes come out really well.

Does anyone have a hummus recipe that they like? I ended up buying an already made version at the store.

[sneezles]

When reading the recipe the first thing I noticed was there was no garlic or cumin or corriander. Hummus with yogurt is considered non-vegan but quite frankly I don't see the need for it or the 1/4 cup of water...and sometimes there are CL recipes that aren't very good, IMHO! ;)

[sneezles]

Originally posted by reneeinnorthwes
Does anyone have a hummus recipe that they like? I ended up buying an already made version at the store.

Do you want one from scratch (dried beans) or one using canned?

[reneeinnorthwes]

I think using beans in a can is more likely to actually happen! I'm taking baby steps! ;)

[sneezles]

Originally posted by reneeinnorthwes
I think using beans in a can is more likely to actually happen! I'm taking baby steps! ;)

OK, then...

Hummus

2 Cups canned Chickpeas
1/4 Cup lemon juice
3-4 large cloves roasted garlic (I've been know to go as many as 6)
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp ground white pepper
1/4 tsp cayenne pepper (You might start out with an 1/8 tsp depending on how spicy you like things or you can increase if your taste buds need more of a boost from years of abuse ;) )
salt to taste
enough veggie broth to make right consistency

Process all in food proccesor and puree till smooth. IF you don't have veggie broth you can use water or chicken broth but most times I just use some of the liquid from the beans.

[ellery]

Here's a helpful thread as well.

http://community.cookinglight.com/showthread.php?s=&threadid=56806&highlight=hummus

Enjoy!

Leah

[Wendy w]

I have been making this for years. It is a bit time consuming, but so goooood!

From Eating Well Recipe Rescue Cookbook

1 head garlic
1 19-oz. can chickpeas, drained and rinsed, or 2 cups cooked chickpeas (canned work best)
2 Tbsp. fresh lemon juice
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. tahini
2 Tbsp. chopped fresh parsley plus a sprig for garnish
salt to taste
paprika for garnish

Preheat oven to 425. Remove the Loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil and roast for about 40 minutes or until the garlic is very soft. Unwrap and cool slightly. Separate the cloves & pee1.

In a food processor, puree the garlic, chickpeas, lemon juice, soy sauce, tahini and about 2 Tbsp. water (enough to make a fairly firm dip). Transfer to bowl, stir in parsley and season with salt. The hummus may be made ahead and stored, covered, in the refrigerator for up to 2 days.

Garnish with a sprig of parsley and a sprinkle of paprika. Serve surrounded by fresh vegetables and pita bread. Makes 1 2/3 cups.

24 calories per tablespoon: 1 G protien, 1 G fat, 4 G carbohydrate, 20 mg sodium, 0 mg cholesterol

[reneeinnorthwes]

Thanks so much! These sound quite good and I can't wait to try them. Also, I'm pretty new to posting.. I could see this getting addicting! So many great ideas right at the finger tips! :)

Renee