Attempted to make hummus this weekend. Succeeded. For the most part. Our Cuisinart makes anything pretty idiot-proof, but as it turns out, I am able to muck anything up. Even hummus in a food processor. The recipe we completely nuanced without consulting any (oh, thousands of years of) recipes was simple. We knew we wanted white beans. We could not find dried white beans, which was the original plan, and, given the blazingly disgusting heat of the weekend, we settled for not boiling our own and buying two cans of cannelini beans.
First things first, you probably don't need two full cans of beans. It filled our food processor to the top and made way too much hummus. I always over-make. But, as we started to add stuff I forgot about quantity and focused on quality. We simply added fresh lemon juice, olive oil, salt, pepper and garlic.
Then we added more garlic.
Then more garlic.
Then more. When he wasn't looking, I would throw more in and when I wasn't looking, he'd throw more in.
The whole head of garlic went into the hummus in the end. While delicious, it was way way way way too garlicky. And also the consistency wasn't up to snuff--a bit too runny. I like thick hummus. If anyone has suggestions, they are more than welcome. Attempt number two will certainly involve dry beans and less garlic. But it was hummus! It was definitely hummus. And it was eaten on the stoop with cucumbers, tomatoes, pretzels and toasted peasant bread on a classic NY summer day.
2 comments:
I feel you. I have made sub-par hummus on several occasions. Each time wondering how one can screw up something with 5 ingredients.
As for thickening, tahine is a blessing, although I don't know how it would compliment white beans.
I remember making hummus in Tuscon for the first time and putting some in your baby bottle. I hear you on the garlic (funny!) and I favor more lemon juice and fresh parsley!
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