Sunday, June 20, 2010

How Moose?

I've been making hummus (properly pronounced, "how-moose") once a week for the past three years. The exact recipe has evolved over time and will likely continue to do so. The following is a solid base recipe that couldn't be any easier to put together. My favorite hummus incarnation invloves roasted red peppers and old bay seasoning. I'll let you figure that one out on your own.

Make sure to thin the chickpea mixture w/ cold water BEFORE adding the olive oil, but don't over-do it! The texture achieved prior to adding the oil will be the texture of the finished product -- make sure it's rich and creamy, not too thick or too thin.


CV's O.G. Hummus

1 (15 oz) can of chickpeas, drained
1-2 cloves garlic, crushed
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1/8 tsp cayenne pepper
2 TBS tahini
1/2 lemon, juiced
2-4 TBS cold water
1/4 cup extra virgin olive oil

1. combine chickpeas, garlic, tahini, lemon juice and spices in the bowl of a food processor. power on. add water, 1 TBS at a time until you've reached a smooth consistency, like softened butter.

2. stop the processor and scrape down the sides; power on again and slowly drizzle in the olive oil. adjust seasoning to taste.

© 2009 c. c. villani @ "mission: insatiable" -


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