I have made hummus for a while, but somehow it always seemed a bit watery or not as good tasting as store-bought one. I was ready to get on the bottom of this. What do I need to change? I looked around for an authentic recipe, and found out that the proportions of chickpeas to tahini are essential: ca 2 cups of cooked chickpeas and at least 1/4 cup of tahini. Voila, the (home made) hummus of my dreams!
Hummus (ca 2 cups)
- 2 cups cooked chickpeas, liquid reserved
- 1/2 tsp fleur de sel (or kosher salt), or to taste
- 2 garlic cloves, minced
- 1/4 cup tahini (sesame paste)
- juice of 1 lemon
- 2 Tbsp reserved chickpea liquid (or water)
- a few drops of Tabasco sauce, to taste
- Olive oil, for drizzling
- Paprika, for garnish
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika.
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