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ok, guys - here's my secret to smooth creamy hummus: boil the canned chick peas (or garbanzo beans) for 15-30 minutes or longer, then strain them and throw them into the food processor (with the sharpest blade you have) with plenty of olive oil, lemon juice, tahini, salt, pepper & whatever spices.

boiling the beans (even though they're already cooked) and using the food processor gives you the nice smooth whipped texture, and also it's nice and warm when you serve it fresh, which is tasty.

i've taken it down to the red unrefrigerated for a couple days, no problem.

Leah, how about measurements?

kclimb wrote:meetVA... both sound good. Could you post them?

My own recipie is by sight but here's a gander

1 can chickpeas (the medium sized one)
1/2 cup tahini
2 lg cloves of garlic
olive oil until smooth (usually 1/4 c)
1 T paprika
1 T cumin
black pepper
juice of one lemon
fresh parsley for garnish.

in food processor, throw in garlic first and pulverize. then add everything but only 1/2 the olive oil. pulverize. con't to add olive oil until you are happy with the texture. take samplers the whole time until you get it to where you like it.

when i'm feeling adventurous i'll add roasted red peppers or black olives or if the market is right, lots of fresh herbs like dill and chive and thyme.

another delicious variant of this idea, but without as much protien is BABA GA-NOUSH. (sp? please, i'm a white girl, i'm lucky i can even tolerate food that isn't only boiled and smuthered in cream sauces).

basically you substitute grilled EGGPLANT for the chickpeas.

get a friggin' large eggplant, cut in half, put a little oil in a large skillet, set heat to medium and put the eggplant cut side down. let it cook until soft. i usually cover the skillet too, becuase the extra moisture helps 1. soften it and 2. make the spread creamier. (but that is just my observation).

it too is friggin' delicious!

I added water to mine instead of the oil and it was light, smooth, and fluffy. I've made mine again since posting my measurements and would agree with meetVA's measurements: more lemon, cumin, and garlic. I would also probably do a little less tahini too.

thanks, ladies. Next up, guacamole!

avacado, tomatoes, jalepeno, garlic, basil, lemon juice, cilantro, a pinch of salt.

mash mucho amounts of avocado
dice several large tomatos
mince garlic
finely chop jalepeno
mince fresh basil and cilantro
1 T lemon juice

mix and enjoy!!!

Now this a one of the best threads in a while....

you are all making me hungry. I'm going to go make some hummus and dig in.
I love guacamole, too, so let's get going.
then should we even start on chocolate? I have a killer hot fudge sauce recipe that is so good, a restaraunt at home is paying my mom to supply it for them. People can't get enough.

tempted? it's great on ice cream in the summer, since I know we all love ice cream ...

how long will hummus keep out,unrefrigerated. Can I dry it as in dehydrate it into hummus patties?

oh sure kclimb, tempt us all with "your mother's famous recipie" and then don't pass it out.

give up the goods!

spuzo, in terms of keeping hummous good outside of refrigeration, i've gone a week and been okay but i was carefully to keep it out of, say... the trunk of a car which turned carrots into pimple-puss *ahem-yasmeen-ahem*...or other uber-heated temperatures.
i've never tried dehydrating it before. you can buy powdered hummous and then mix in water and oil later. but hummous patties? dehydrated? let us know how the experiment goes.