hummus
I used to have a Trader Joe's hummus addiction. At $4/tub, it was starting to add up, so I decided to crack the recipe at home.
After much trial...and much error, I came up with this recipe that I like much better than any prepared hummus I've tried.
1 1/2 cups cooked chickpeas (or a 15 oz can, undrained)1/2 cup chickpea cooking liquid (skip this if using undrained canned chickpeas)
3 - 4 roasted garlic cloves
1 T tahini
1 t lemon juice
1/2 t salt
1/2 t citric acid
1/4 t white pepper
3 T olive oil
Blend everything together in a food processor outfitted with a blade. I like my hummus very smooth, so I let it run while I'm cleaning up, scraping the sides part way through.
If you can, refrigerate it for at least a few hours before you serve it. This is delicious in veggie wraps, but I devour it on Stacy's Naked Pita Chips!!!
Tracking down the citric acid may be a scavenger hunt, but it's worth the effort. I ordered mine online. It turned out to be the "something" that was missing in all of the recipes I'd tried. It gives the hummus a tartness that you just can't get with lemon juice alone.
3 comments:
This is pretty close to my recipe. I don;t use the citric acid....maybe I need to try. But, my special addition is cumin....lots and lots of cumin!! the the beauty of cooking from scratch, you can make it taste exactly how you like it!
This sounds awesome. My favourite these days is white bean dip made with garlic, lemon, olive oil, and parsley. Yum!
I recall seeing citric acid in store a while back, and wondering what you would use it for. Next time I see it, I'll pick some up. Thanks for the tip!
Oh, thank you! I love a good hummus and had no idea how to replicate it well. I'm giving this a shot for sure.
Kimberly (from FB, Hoobs, FYY and YYF)
Post a Comment