and how about your hummy recipe?
- linda 7-15-2010 9:01 pm [add a comment]

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.


- bill 7-16-2010 5:15 pm [add a comment]

thank you!
- linda 7-16-2010 9:52 pm [add a comment]

Here's a protip I picked up: Once it's chopped up, garlic tends to get stronger over the next few days. However, if the garlic is poached first, the intensity is more stable.
- mark 7-17-2010 4:34 pm [add a comment]

Bump! making this today. soaked the chick peas overnight instead of canned. 

market it brother, hummus sales are booming
- Skinny 11-23-2017 10:48 am [add a comment]