November 30, 2005
Texas-style Hummus
This is a variation of one of the most delicious soul foods of the Middle East, Hummus bi Tahini. Hummus is a ubiquitous street food, made fresh daily and available everywhere across the Arab Middle East. By now it has made its way into the restaurants, stores, bistros and delis across North America and has become a culinary favorite of many Americans. Traditional Hummus is made from Chickpeas or Garbanzo beans. This variation is, I think, even better, and roots this dish deep in the heart of Texas and the South. Here’s how I make it.
1 can of Blackeye Peas, drain and reserve the liquid.
2-3 liberal tablespoons of Tahini (raw sesame seed paste). This product is readily available in most supermarkets today, all Middle Eastern markets, and can be purchased on-line.
3-4 garlic cloves
Juice of three lemons (or limes) – add the juice of another lemon if you like a more tart flavoring.
1-2 teaspoons salt.
Blend the drained Blackeye Peas in a food processor, along with the garlic. When you need more liquid, add the lemon or lime juice and the also the salt. Blend again till smooth. Now add the Tahini paste. Adjust seasonings. You can, of course, double and triple this recipe easily.
The trick to good Hummus is the consistency (and of course, the taste). But if you start with too much liquid in your first blending of the peas (or Garbanzo beans) you’ll never get it firm enough. If after the initial blending the consistency of the Hummus is still too firm, add a tablespoon at a time of the reserved liquid from the Blackeye Peas, blend and check consistency. Put it in a container and allow it to chill in the refrigerator. When you are ready to serve, swirl it onto a plate making the edges into a bowl shape. Drizzle olive oil on the top and eat with Pita chips or any other chip or cracker you want. It will keep for a week in the refrigerator. It can also be served at room temperature, but the first chilling will make it firm and easy to spread on a plate.
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One Response to “Texas-style Hummus”
Thanks for this great recipe, Lynn. Cindy and I remember very well all of the lovely things you prepared for Deron’s wedding. It was you who indroduced us to the nice touch of adding pomegranate seeds to the top of our hummus! The tart and sweet crunch adds much to the experience of the whole dish. Also — how did you make those little burnt onion bits that go well with it too? Cindy tells me that I need to ask you as well to please post the recipe for the eggplant and tomato dish you served at the same event. We loved it too. Thanks again!