Tried and true after decades of preparing in my inn's kitchen, stick with this recipe and you will never buy hummus pre-made again.
Just a few secrets:
It's a must to use organic chick peas, trust me, we have tried others and ugh.
Organic Greek tahini is nice but not necessary, just purchase the best you can afford, it's a primary ingredient. This could cost $8 or more for a small jar but it's well worth it. Overly strong, cheap tahini will overpower your hummus and taste rancid.
Use fresh squeezed lemon juice from fresh lemons.
Use the exact measurements of red pepper and garlic every time. Do not guess.
Process in the cuisinart for exactly 4 minutes for a balanced texture. Less time makes it too chunky, longer makes it too smooth.
That is it. But oooooo la la!
The recipe: (you can cut this in half)
8 cloves of garlic, minced
4 cans organic chicken peas, rinsed
1 cup fresh lemon juice
1/2 cup Greek tahini
1/2 cup water
4 teaspoons salt
1 teaspoon crushed red pepper
Combine in cuisinart exactly 4 minutes. Store covered in refrigerator.
We make roll- ups in soft burrito shells with sweet pickles, fresh greens, avocado, and pickled jalapeños.
Of course, just served up with salsa, relishes, cheese etc on a charcuterie is 👍. Make it pretty with a sprinkling of olive oil and paprika if company is coming!!
And, even though this has always been called "Elaine's Hummus", the truth is that Robert has been in charge of making it for decades now. 😂🥰 🙏🏻
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