The life and times of the Redding family.

Monday, September 13, 2010

Hummus Making

I have been making hummus this summer and have tried a couple of recipes. These are tahini free recipes. My children still think I should call Mawmaw Redding for her recipe because hers is always better :)But I know that their Mawmaw rarely uses recipes so I will have to watch in person to see how she does it.

The hummus making all started with VBS and the Mission Trip this summer. We did the Jerusalem Marketplace and tried to have authentic and healthy snacks for the kids. We had a bake shop. Each day the kids got to make unleavened bread and had different spreads to put on it. Most of the kids liked the hummus but most of the adults either wouldn't try it or didn't like it.

Below is the recipe for our favorite so far. If you have a favorite we would love to have it so send it our way.

Roasted Garlic Hummus

1 1/2 cups cooked garbanzo beans
2 tsp. roasted garlic (if you use raw it is a little hotter)
1/2 Tablespoon lemon juice
1 Tablespoon olive oil
1/2 tsp or more of Oregano

In a blender or food processor blend beans, garlice, olive oil, lemon juice, and oregano until smooth or the consistency you like. If it is too thick add 1/2 tsp. olive oil.


The K's said...

I love Hummus! Why do you leave out the Tahini?
My son made a really good recipe for a crisp unleavened bread, but I lost the recipe and he is in Ethiopia with sporadic contact.
How do you make your unleavened bread?

sojourner2earth said...

A totally awesome soft chapatis recipe (adapted from "Laurel's Kitchen" circa 1960's Berkeley.)
My kids love this one as taco base, or with honey and butter with soups.

2 cups flour (your choice) unsifted
1 tsp. salt
1 Tb. oil
3/4 c. warm water (give or take to make a stiff dough)
Put your flour in a bowl and mix the other ingredients together, then add all at once to flour. Mix well and knead on floured board until you acheive a very stiff but elastic dough. Immediately
Cover with plastic wrap and let rest on counter for at least 2 hours for best results, although it can be used immediately if you are in a hurry.
Divide into 6-8 balls and roll each out on well-floured board into a nice round about 6 inches across and fairly thin.
The trick to getting a nice, dry-inside bread is to use the back of your spatula pressed against the dough on the first side. Fry these in a dry caste iron skillet (if you have one) until they just begin to brown in spots and puff up. Then flip over to finish. You can adjust the heat so it cooks through without burning. (medium high for starters)

Terri Massie said...

Hi Rita. Hope you and your family are doing well. Diana Epling, a fellow homeschooler and great cook, makes the best hummus - she uses Tahini and she boils the chickpeas for about 15 minutes and then peels off the outer skin (it just pops off so easy). Doing this makes the consistency so wonderful. Just a tip. God Bless!

Anonymous said...

I always inspired by you, your views and attitude, again, appreciate for this nice post.

- Norman

From Redding Mountain said...

Thanks for all the tips. I would love to try the chapatis recipe and I can't wait to use the boiling the chick peas trick! I like having all the help I can get. :)

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