Saturday, August 29, 2009

Ina's Hummus, Take 2

I tried making my own hummus earlier this year, but never managed to find tahini. This time around, I found some but only after searching high and low at Woodmans - a grocery store that carries EVERYTHING. I was about to give up my search at Woodmans when I approached the start of the freezer cases and the end of the dry salad dressings and peanut butters to be exact. I walked over towards the guy stocking the shelf to ask if he knew where it was as I glanced down at the bottom shelf at the end of the aisle and there it was. Two tiny jars of tahini. FINALLY.

This recipe (like most hummus recipes) is easy. Put the stuff in a food processor and whirl away. Tweak the lemon and hot pepper seasoning to your taste but be careful to not overdo it! I serve it with pita (untoasted) and veggies. Particularly good with cucumber and tomatoes.

Ina Garten's Hummus Recipe on

  • 4 garlic cloves
  • 2 cups canned chickpeas, drained, liquid reserved
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons water or liquid from the chickpeas
  • 8 dashes hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
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1 comment:

  1. If it is hard to find tahini in your area or (like me just don't like the taste) you can substitute the same amount of smooth peanut butter instead of tahini. It's a trick my uncle taught me, as tahini goes rancid faster than we can use it around here.