Does anyone still have Lar's hummus recipe or a favorite they would share? I finally found some tahini and I have some garbanzos cooking. Thanks
James, I don't have Lars's recipe but I have mine.
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table
This recipe originated from the Nantucket Open-House Cookbook.
This recipe can be cut in half.
3 Large cloves garlic, minced
1/2 cup fresh lemon juice
1 cup sesame tahini paste
1 cup water
6 cups canned chick-peas rinsed and drained
1 1/2 tablespoons ground cumin
Salt to taste
3 Tablespoons fruity olive oil
Sweet Hungarian paprika
. Place the garlic, lemon juice and tahini in a food processor and process to
smooth paste. Add the water and chick-peas and process until the mixture is
very smooth, almost fluffy. Season with the cumin and salt to taste.
Pour the hummus into a shallot serving dish. Drizzle the olive oil over the
top and swirl lightly with the tip of a knife. sprinkle with paprika and
garnish with lemon slices around the edges with some olives and parsley
Serve with pita bread cut into strips or triangles.
Makes 6 Cups
James here's the recipe I love and always use:
SPICED SWEET ROASTED RED PEPPER HUMMUS
1 (15 oz) can garbanzo beans, drained
1 (4 oz) jar roasted red peppers (or homemade)
3 TBS lemon juice
1 1/2 TBS tahini
1 clove garlic, minced
1/2 teasp ground cummin
1/2 teasp cayenne pepper *(I used 1/4 teasp)
1/4 teasp salt
1 TBS chopped fresh parsley
Blend all ingredients except parsley in electric blender. Process until fairly smooth. Refrigerate for up to 3 days.
Sprinkle with parsley before serving.
Thanks Ann and Sharon. I winged the first batch before I saw your replies. It turned out ok but didnt have the intensity of flavor that the store bought stuff had. I think I just needed to add more garlic and cumin. I'll try these two next, they both sound a lot better than what I made.
Here's a dip that I make and we enjoy:
2 cans garbanzo beans-drain and reserve 1/4c liquid
3 cloves garlic, pressed
1/4c fresh lemon juice
3T olive oil
1 1/2 tsp salt
1 tsp ground cumin
1T sesame oil
Combine all ingredients in food processor and process til smooth.
Serve immediately or chill until ready to use.
This is from Southern Living and also nice:
Creamy Dried Tomato Hummus
1 can Garbanzos, rinsed and drained
1c oil packed dried tomatoes, drained
1clove garlic, pressed
1/4c freshly grated Parmesan cheese
2T lemon juice
1/8 tsp ground red pepper
Combine all ingredients in food processor and process til smooth. Serve with fresh vegetables or crackers.
I don't use a recipe but for 1 can of garbanzos, rinsed and drained, I use 1 or 2 fresh roasted red peppers. And lots of garlic, lemon juice and heaping tablespoons of tahini. And evoo. Water to thin evrything out. Salt and pepper to taste.
I prefer the taste and texture of hummus with the red pepper.
Here is a link to the recipe from Lars himself!
Here is a link that might be useful: Lars' hummus
Daisy, I went searching at Moe's Cocktail Bar for Lars' recipe, but couldn't find it. Thanks!
So did that link work for you, or not?
Daisy, thanks for the link. It works perfectly and I have the whole thing saved.
I have been making this hummus since 1979 when I got it from "The Best of Bon Appetit" cookbook. My seven children and their spouses think it is the best they have ever tasted. I have to agree!
1 15 1/2-ounce can and 1 8-ounce can garbanzo beans, drained
1/2 cup fresh lemon juice
6 tablespoons olive oil
1/4 cup plus 2 tablespoons tahini
4 large garlic cloves, minced
1 1/2 tsp salt
Minced parsley (optional)
Place all ingredients except parsley in food processor with steel knife, and process until well mixed. Spread on a platter, drizzle with additional olive oil and sprinkle with chopped parsley. Serve with warm pita bread and assorted veggies.
Gigi, you must have been digging deep into the old posts. I like to do that too. Thanks for the recipe, I'll give it a try .
Hello James, I do like digging into old posts. I often am away from this forum for long stretches and I love getting caught up. Eighteen grandchildren will do that to ya.