Rebecca Burnell

Larisa Walk wrote:

R Ranson wrote:Anyone here make hummus? Anyone make it without an electric tool? My blitzer and blenders are both on the fritz, and I really don't want to go out and buy new (or used) ones... but without them, no home made hummus.

While we're at it. What's your hummus recipe like? There are so many variations. My favourite goes like this:

Chickpeas
Garlic
Lemon/lime juice
salt
sesame/olive oil

Mix and blend, adjust ingredients to taste.

We make hummus with Amplissimo Viktoria Peas, a pole variety of dry pea we originally got from Fedco Seeds. We call them our Midwest "chick" peas - they grow easily here. The peas cook quickly and are easy to mash with a potato masher to a rustic consistency. We add vinegar to which a drop or two of organic lemon essential oil is added, instead of lemon juice. We also add freshly roasted and ground cumin and coriander, garlic, and either olive or local camelina oil. We've also used cannellini white beans as a substitute for garbanzos. Different but tasty in its own way.

Chickpea hummus - my mouth is sad if I don't get any cumin & coriander in my hummus! We love our hummus with plenty of lemon and garlic, but we tend to go light on the tahini (sesame seed paste) and olive oil.

I make a white bean dip I believe is supposed to be of Hungarian origin. I use navy beans, then add garlic, olive oil, lemon, thyme, sweet paprika, salt, and pepper.