homous/ humus/ homus

[kitty]

can anyone tell me how to make homus (garlicky dip-type-thing), however its spelt, from scratch?

[WendyW]

According to http://www.luna.co.uk/~jbryant/pages/cooking.htmth
e recipe is: HUMOUS 2 tins Chick Peas/Garbanzos (drained, washed & drained again) 8 oz Tahini (Sesame paste) 2-8 cloves Garlic (to taste) 1-2 oz Olive oil (to taste) 1-2 oz Lemon juice (to taste) 1�2-1 oz Soy sauce (or 1�2-1 tsp salt or Aromat) (to taste) 1�2-1 tsp Ground cumin (to taste) Tabasco (optional) Blend garlic, oil, lemon juice, and spices. Add garbanzos and blend again (it may be necessary to add a little water to make the mixture thin enough to blend). When this is thoroughly blended, add the tahini and blend this in too. Serve, garnished with pine nuts, parsley, and perhaps an olive, with hot pitta bread. (May also be garnished with a "cream" made by blending a little tahini with water to the thickness of whipping cream.)

[ravenhair]

Ooh, don't use that amount of tahini or you'll taste nothing but sesame seeds. For every tin of chick peas, I use maybe I heaped teaspoonful of tahini. The quantities of the rest of the flavourings are up to you, but you must add garlic, lemon juice, salt, black pepper and olive oil. Don't even think about soy sauce or tabasco (there's a confusion of cuisines going on there, I think) but you can add a good handful of flat-leaf parsley.

[maxi29]

I'm with Ravenhair - that's about the right amount of tahini and don't put soy sauce in it - don't know where that came from. The amounts are up to personl taste, I make it with lots of lemon juice for example. Add the olive oil gradually until you get the texture you want. Experiment with flavours. I had some in a Turkish restaurant recently that put dill in it, that was lovely. I've also added chilli and cumin (but not at the same time).