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Irishspark's Hummus Recipe
I always cook 'to taste' so feel free to add or take away to your hearts' content.
Clean chickpeas by putting them in a colander and wash with cold running water and then Soak chickpeas (as many cups as you want, it's your tummy, time and blender- I always use half a 1 Kg. Bag) and drain, clean under cold running water and Put in large pot of water. Now cook them till tender remove from heat and let them cool slightly then get out your blender and for each blenderful I do...I add:
2 or more cloves of garlic per cup of chickpeas
1/4 cup onions
1/2-3/4 cup chunky salsa (mild to medium depending on your tastes)
1/4 cup Tahini butter (a good measurement is 1 1/2 Tbsp. per cup of chickpeas)
salt, pepper, 1 Tbsp. Thyme spice blend w/sumac (I buy the spice made in Lebanon) per blenderful or per 2 cups of chickpeas....you can add or take away from again to taste..
I also add 1/2 can of corned beef, you can use canned halal lamb too (I've used both and corned beef is better -but
each person resonates to his/her own tastebuds).
optional, limes, yoghurt, pine nuts
note: you can freeze this recipe in freezer bags it keeps beautifully, I just thaw it out in my microwave....
Serve with Pita or Iranian flatbread.
Enjoy!
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