Conference turris::cooks

    It's not hard to make, if you own a blender or food processor, anyhow.
    In the processor, mix about half a cup of tahini (sesame seed paste,
    but don't try to make it yourself - if the Big D doesn't have any,
    I know for sure that the Victory up the street does), one large
    can of chickpeas (garbanzos - drained, of course), a sprinkle of
    lemon juice, some chopped garlic or even garlic powder, and some
    cumin.  Spin this mixture until it is smooth enough to dip your
    pita bread in - you may need to add water.  Some people add or sprinkle
    on top of the hummus some olive oil.  Some people add or sprinkle
    some paprika.  Some people would be horrified by the cumin.

Re: .-1

	I am horrified by the cumin.  I recommend the olive oil (you 
want the real high quality cold-pressed, extra extra virgin stuff. It 
should be green.  The yellow stuff has no flavor and is meant for high 
temp cooking, not for flavoring food.)  Although it's hard to keep your 
fingers out of it, you should let it rest in the fridge at least 
overnight.  That lets all the flavors get together.  

The sesame paste should have directions for hummus on the side.  If you
really go through large amounts, you might want to buy the paste at a
(yuck) health food store where you can buy it in bulk at a much lower
cost. 

					>>>==>PStJTT

    
    	I too recommend the olive oil. The cumin spoil the humus real
    taste. When you open the humus can, drain the water, and add some
    tab water and a pinch of baking soda. Get the humus to boil for
    5 minutes, This will soften the chich peas (humus) skin. Drain the
    water, but don't waste it because you will need some of it later.
    Add some fresh minced garlic, don't use powder, and fresh squeezed
    lemon juice and tahini. Use 1/2 cup for every can of humus and about
    2 medium lemons. Also don't forget the salt. You don't have to leave
    it in the fridge at all. You can eat it warm. This is the way we
    eat it back in the middle east.
    
    Try this
    
    Cook 1/2 lb of groud meat. In a seperate pan, fry some pine nuts/seeds
    with 2 ts of butter of margarin until the pine nuts are light brown.
    When the meat has no more water, add the cooked pine nutes with
    the butter and add a pinch of all spice. Let it cook together for
    two minutes and then put it on top of the humus and enjoy.
    

    
    re  .1
    
    Never... never use GARLICK POWDER!
    

    Okay, this is really easy.  I take one can of chick peas (I think
    the can is about 16 ounces) and drain it.  I dump the chick peas
    in the food processor and add as much garlic as I want (I usually
    crush it first and discard the bit that remains in the garlic crusher),
    a tablespoon of tahini (oriental sesame oil), and some lemon juice.
    Process until smooth and add more lemon juice until you get the
    right consistency.  I think I use less than 1/4 cup lemon juice.
    Spoon into serving bowl.  Swirl a bit of oil into the top and serve
    with warm pita bread and fresh red onion slices (my dad once taught
    me the best way to separate onion slices - cut the onion in half
    and then each half into quarters and then throw them into a plastic
    bag and shake them around until the onion separates, it's fast,
    easy, and your hands don't smell of onion, and your eyes don't tear).
    
    I don't know how you'd do it with beans and peas but everything
    is worth a try.
    
    Christine :^)  (who happens to have a bowl of hummus in the fridge
                    as we speak)
    

    That's the recipe I use, except I use the liquid in the chick peas,
    it keeps the right consistancy.  You might want to drain it and
    set it aside and just add a little at a time while you are processing
    it.  Also add a little paprika to the mixture and sprinkle some
    on top, it adds to the color.  
    
    I noticed in Donelan's over in Acton they have a lot of varieties
    of Hummus.  You might want to check them out.  Look at the ingredients
    and you will know if they use other beans or peas.
    
    

Re: .2

Tahini is sesame paste not oil.  It comes in quite a variety of types from 
smoked to raw to toasted.  Arrowhead Mills makes a very good toasted 
tahini.  The different types will make different tasting hummus.  Another 
tip is to add some tamari or soy sauce to the recipe.  It gives it another 
very different taste.

I am not sure what type of beans you wanted to make the hummus with, but 
you could probably add any kind of bean into the food processor and see how 
it turns out.

Ron

    Lately, I have started to eat hommus on pita bread.  I wonder if
    anyone knows or has any caloric or nutritional information on this
    spread.
    
    Thanks!
    Corey
    
     

    Offhand, I don't know, but if you make the hummus yourself it ought to
    be pretty easy to compute: 1 large can of garbanzos, drained (hopefully
    has caloric count printed on the label), about half a cup of tahini
    (ditto - may be fairly dietwise expensive since it contains a lot of
    oil), some lemon juice (negligible), garlic or garlic powder and cumin
    if you use it (free), plus enough water to make a good consistency
    (also free).  Some people put a little olive oil on top (a few
    calories) or some paprika (free).
    
    /Charlotte

Chickpeas are a low-fat legume.  You will be eating a great deal of salt if 
you use canned chickpeas or commercially prepared hummus, so if it is a 
concern, buy the chickpeas dried and cook them yourself.  The package will 
have instructions.  Any middle-eastern cookbook will have hummus recipes.
As an alternative to hummus, you might try a yoghurt-based dip, something
made with plain yoghurt, mint, garlic, a little salt, a grind or two
of black pepper, and seeded, drained, chopped cucumber. I also add seeded,
drained, diced tomato and some diced onion.  all amounts are "to taste", so
start with:

		2 cups plain, low-fat yoghurt
		1 clove garlic, pressed
		1 teaspoon dried mint, crushed
		1/4 teaspoon salt
		a grind of black pepper
		1 cup of cucumber that is peeled, seeded, pressed in
			paper towel to remove moisture, and diced fine
		1/4 cup diced onion
		1/4 cup diced, seeded, drained ripe tomato

Let this sit in the refrigerator for an hour or so.

It makes a great dip for pita bread, a great sauce for grilled chicken, a
great cold soup...it is wonderful, and very middle-eastern.

Minimize the amount of tahini you use - it is very high-fat, and that means
the worst kind of calories.

The pita bread is made without fat, if I remember correctly, so it is all
good calories, and not very many at that.

    If you add up the "Weight Watchers" exchanges, hummus adds up to be
    approximately 230 calories per 1/3 cup.  As stated in the previous
    replies, you can reduce the calories by preparing it yourself.
    
    Chris
    

    I should add that it tastes SOOOO much better if you make it yourself
    with your own chick peas.  After you boil the chick peas (for 2 hours)
    you save the liquid.  That, and some fresh lemon juice, will make the
    hummous the consistency that you want.
    

    There is a recipie for it on  cans of Tahini. I think the Tahini
    would be the most fattening part and as I recall it's not that bad.
    	Reid

    I buy the Sahadi tahini.  Don't remember seeing the recipe on there,
    but it is very, very easy. 
    
    I cup dry chick peas.  Soak overnight, or at least 2-4 hrs.
    Throw out the liquid they soaked in.
    
    Put into a pan, cover with more water, and then boil for 2 hours.  You
    may have to add more water occasionally.
    
    After the two hours, drain the chickpeas, but SAVE THE WATER.  Using a
    food processor or blender, grind the chick peas to a puree, using and
    adding the water you boiled them in to make a smoother consistency.
    
    Other ingredients to be added include:  tahini - the sesame paste.  To
    Taste.  Start with a few tablespoons.  Do you like the taste?  Add more
    if you like the taste of sesame.  Next add a fresh clove of garlic (I
    had 2-3 large cloves!!! I *LOVE* garlic.  Then add the juice of a fresh
    lemon, some salt and pepper.  
    
    When I made fresh hummus 2 weeks ago, I just kept adding ingredients, a
    little at a time, 'til I got the hummus consistency and taste to exactly
    the way I wanted it... a little more salt, a little more garlic, a
    little more lemon juice... Start out conservatively and then just keep
    adding as you wish.
    
    When you are ready to serve the hummus, you may garnish with a sprig of
    parsley, a few black olives, and a little olive oil in the middle. 
    Some people sprinkle paprika on the top for color.  The traditional
    Arabic way to enjoy hummus is by scooping it onto little
    "shovels/scoops" made by torn pieces of fresh syrian {pita} bread.
    
    A friend of mine once offered me some of her hummos.  She said she
    followed my directions.  When I tasted it I knew something was wrong! 
    She used canned chick peas, and I could definitely taste the
    difference.  It had the "taste of a can," if you know what I mean.

    Graham Kerr just did amshow on hummus yesterday.  He used 2 cans of
    chick peas (for speed), but recommended soaking and boiling your own. 
    To that he added about 4 cloves of galric, a few tablespoons of lemon
    juice, 1/4 cup tahini, some cayenne, parsley and cilantro.  Not totally
    authentic, but lower in calorie than the authentic variety, and the
    herbs add some flavor to it in the absence of all the oil.
    
    A side note:  Tahini is roughly the same as oil in terms of caloric
    content, i.e., about 100 calories per tablespoon.  Most commercial
    hummus is made with a generous amount of tahini, and olive oil is used
    to get thede right texture.  If you use cooking juices to get the
    texture right, you'll save a lot of calories right there.
    
    Also, if you eat hummus with whole wheat pita, the result is a complete
    protien (like rice and beans, or peanut butter on whole wheat).  A very
    nutritious and healthy alternative to meat.

    Hummous is traditionally served spread about about 1/2 inch thick on a
    plate.  Swirl the surface with a spatula, drizzle on some olive oil,
    sprinkle with cayenne or other milder red pepper, garnish with chopped
    parsley and black brine-cured olives, and serve with a basket of
    quartered or torn pita bread for dipping.  YUMM!
    
    This is how it's served in Israel.  It's served with either
    Arabic-style pickled vegetables or a salad of chopped fresh vegetables. 
    Strong tea or espresso coffee goes well too.  To be really extravagent,
    grill shish-kebab skewers of lamb, tomato, pepper, and onion.  Or serve
    wedges of mild cheese - Israeli custom.  Or feta cheese - Greek style.
    
    A good dessert is fresh oranges.  I've served quartered oranges, dates,
    and almonds for a real mid-Eastern effect.  My guests loved it.
    
    

    My daughter makes the best hummus I've ever tasted and she got the
    recipe from her father-in-law:
    
    2 cans chick peas, one drained and one UNdrained
    1/2 c. tahini paste
    7 cloves garlic
    1/4 c. olive oil
    3 tbs. lemon juice
    1/4 tsp. sesame oil
    1 tbs. rice vinegar
    1/2 tsp. cumin
    1 tbs. soy sauce
    couple dashes red-pepper sauce
    optional: 1/4 c. shredded onion and/or sesame seeds (she didn't use
    this option)
    
    Serve with pita bread or bermuda onions .. the BEST!!!
    

    Oops, I should have told you to BLEND the ingredients in .17 ... my
    daughter uses a regular blender.
    

    I have made hummous many, many times in my past (used to have lots of
    friends from Saudi Arabia).  Anyway... I've made it a few times with
    canned chick peas, but most of the time with real fresh/dried chick
    peas.  I can definitely taste the difference.
    
    Now when I make it I only use fresh ingredients.  Even my lemon juice
    is fresh.  
    
    This stuff is awesome and always goes fast!
    
    Rgds,
    marcia

    Hi
         I used to have a Middle Eastern restaurant in Worcester and was
    told this recipe was one of the best. So here it is. ( I used to make 
    this in #10 can quantities which are big bulk size cans of chick peas.
    This recipe is perportioned to the original recipe).
    
    
           2 cans of Progresso 16 oz.   chick peas
           2 tb spoons of tahini
           1 tea spoon of cumin (level)
           1/2 tea spoon of salt
           3/4 to 1 cup of consentrated lemon juice
           1/2 cup of cold bottled water.
           4 large cloves of garlic
    
    First: drain 2 cans of chick peas. place in a blender or a food
    processor, add 2 full tablespoons of tahini, add 1 teaspoon of cumin,
    add 1/2 teaspoon of salt, add 1 cup of lemon juice 4 cloves of garlic.
    run blender on high speed make sure all chick pease are blended.
    add water until hummus is the consistancy of smooth icecream (not too
    loose). if all water is used use more lemon juice. if consistancy is
    too smooth add more drained chick peas ( and 1/2 teaspoon of tahini).
    
         Cut pita bread in half to form a pocket. put some shredded lettuc,
    sliced garden tom., sliced onions litely oil with olive oil and spread
    hummus in pocket. Enjoy.
    
                                                       Vasken
                

    Hi,
    I have a question, or two.  First you call out 'concentrated' lemon 
    juice.  Do you mean reconsituted -- like the kind you buy in squeeze
    lemon?  I love fresh lemon juice over bottled -- so can I simply use
    the same quantity of lemon juice?
    
    Second question is the 'bottled water' -- just plain old bottled
    spring water or do you mean a fizzing water?
    
    The recipe looks wonderful.  Thanks for entering it.
    
    carel
    

                                                6/24/96


      Hi

      You can use fresh lemon juice , and the bottled water is just bottled
'spring water'. The only thing is if you use fresh lemon juice use half the
amount of water because fresh lemon juice is less concentrated then bottled
lemon juice. 

   Vasken

    I've made your recipe 4 or 5 times already!  WOW is it wonderful!!
    I just came back from vacationing at the beach where we had your
    hummus on bagels for breakfast, as a dip with pita crisps for a snack,
    and as a spread on fresh pita bread in a sandwich.  
    
    The taste is 100% better than store bought!
    
    Thanks,
    Carel

>                    <<< Note 873.20 by FABSIX::V_CHAGAIAN >>>
>                                -< Try this!! >-
>
>    Hi
>         I used to have a Middle Eastern restaurant in Worcester and was
>    told this recipe was one of the best. So here it is. ( I used to make 
>    this in #10 can quantities which are big bulk size cans of chick peas.
>    This recipe is perportioned to the original recipe).

    I also tried it....THANKS!

    instead of the concentrated lemon juice, I put in one lemon...
    does that seem right.  a CUP of concentrated lemon juice seems
    like a lot.

    Could you put in the recipe that uses a #10 can of Chick Peas?
    Thanks...its great
    bob

    This looks like a great recipe ... unfortunately my son is allergic to
    the Tahini (also milk, eggs, peanuts, nuts).  This looks like a good
    "dip" for him without the Tahini ... is there a substitute or would
    just omitting it change the taste too much?
    
    Joyce
    

    Peanut butter can be substituted for tahini, but that doesn't help you,
    unfortunately...
    

    In the grocery store they sell 5-6 different flavors of hummus ... only
    a couple of which have tahini on the label.  Usually it's the
    'original' that has tahini actually listed. 
    
    I'd just try a plain batch w/o tahini -- then try adding other
    flavorful ingredients.  Perhaps not authentic, but good none-the-less.
    
    Carel

    I omit the tahini sometimes, to lower the fat content. Doesn't taste
    exactly the same, but if he has never had it WITH the tahini, he
    certainly won't notice the difference : ) 
    Sarah

    Where can you buy tahini?  I'm assuming it's some kind of a paste? 
    We've looked in various grocery stores (Stop 'N Shop, Shaws), but
    haven't been able to find it and we really want to try this recipe!
    
    Thanks,
    
    - Cindy

    I get it at my local Supermarket, but before it started carrying
    anything "exotic" I could pick tahini up and any healthfood store.  
    
    meg

I'm sure that I've bought Tahini at Shaw's in the recent past.  It's also
carried by Shop and Save, Demoula's and Victory.  Look in the imported, or
ethnic food section.

dave

    Thanks, I thought I had looked in every aisle, but I'll try again.  I
    even tried searching for it in the computerized directory, but couldn't
    find it.
    
    - Cindy

    Try looking where the unprocessed peanut and almond butters are.  That
    is where my market hids theirs.
    
    meg

    Can hummus be frozen?  When I got to the trouble of making it, I like
    to make a big batch, but we can't eat it that quickly.  I'm going to
    try to freeze some as a test, but I was curious if anyone had ever
    tried it.
    
    Thanks,
    
    - Cindy