{"id":426,"date":"2011-01-18T21:19:00","date_gmt":"2011-01-18T21:19:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/01\/18\/creamy-yummy-hummus\/"},"modified":"2018-04-08T16:32:04","modified_gmt":"2018-04-08T20:32:04","slug":"creamy-yummy-hummus","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/01\/18\/creamy-yummy-hummus\/","title":{"rendered":"Creamy Yummy Hummus"},"content":{"rendered":"
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Hummus, hommos, hommus, houmous, hummos<\/em> and hummous<\/em> are all words to name a spread made out of garbanzo beans, garlic, tahini<\/em>, lemon juice and olive oil.
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A staple in Middle Eastern cuisine, hummus is the first cousin of my favorite Baba Ganoush<\/em><\/a>. As its first cousin, hummus can be served as an appetizer or a dip, always accompanied by pita bread.<\/p>\n

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I love its smooth and creamy texture and its neutral flavor and color. I like to spread it on a dish, top it with some olive oil and garnish it with a sprig of mint.<\/p>\n

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Hummus goes perfect with tabouleh<\/a><\/em> and all those wonders of the Middle East cuisine as majadra<\/a><\/em>. Here is my recipe. I hope you like it!<\/p>\n

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Hummus | Ingredients for 2 \u00bd cups<\/strong>
\n1 cup of dry garbanzo beans
\n6 cups of water
\n3 garlic cloves smashed
\n3 tsp. of fresh lemon juice
\n1\/3 cup of tahini<\/em>
\nCoarse sea salt
\nExtra virgin olive oil
\n1 mint sprig<\/p>\n

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In a stock pan over medium heat, add the water and the garbanzo beans and cook covered for 1 hour, until the garbanzos are tender. Turn off the heat and let cool down. In a food processor, puree the garbanzos with the garlic, tahini and lemon juice. Salt to taste. You may need to add up to 4 tablespoons of the garbanzo liquid. This paste can be kept in an air tight container in the refrigerator for a week. Before serving, spread it on a dish, garnish with the mint sprig and add some drops of olive oil. Serve with pita bread.<\/p>\n

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