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In a mediterranean restaurant, a small plate of hummus as an appetizer can be as much as $6! But you can make hummus that's just as delicious, if not better, at home for less than half that price.
Drain a can of garbanzo beans (at my local market, it's $0.59), and rinse the beans under cold water. Throw them into a food processor with a clove of garlic, a few pinches of salt, and freshly squeezed juice from half a lemon. As you pulse your food processor, drizzle a few tablespoons of olive oil into the mix to help with the puree. Hummus also contains tahini, a Mediterranean sesame seed paste that adds a subtle, nutty flavor. Here is where I cheat - I add a teeny tiny dollop of peanut butter (less than a teaspoon) instead.
Hummus can be made lighter by using less olive oil, or leaving it out completely. Just add a little more lemon juice or even water to help with the consistency. Hummus can also be made with different flavors by adding roasted garlic, roasted peppers, olives, toasted pine nuts or other herbs.
Of course, making hummus at home costs less, but it's so much fun to go to Gaby's Mediterranean in West LA late at night with your friends, relax on the covered patio, and take a few drags off the hookah between bites of hummus on pita.
Gaby's Mediterranean
10445 Venice Boulevard
Los Angeles, CA 90034
310.559.1801
www.gabysmediterranean.com
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9-21-2005 @8:35PM vc said... The first time I made hummus, I forgot to cook the chick peas. Very important step.
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9-21-2005 @9:30PM Mycroft said... Hey, Gaby's is in my neighborhood!
Get the HELL OUT OF MY NEIGHBORHOOD!
Seriously...what has this world come to when the Internet refuses to stay an anonymous global entity and instead finds ways to sneak right down the street from you and smoke your hookahs?
Gaby is the best. He's a chill guy and he knows his food. He also like action movies. I've got the inside tip that the vacant box-store cum crack-den between Gaby's and the liquor store will soon be a mediterranian bakery.
Seriously though, go find your own hood, ours is getting crowded.
Or, in the very least, stop street-racing at 3am in a post-feta psychosis - it's pissing me off.
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9-22-2005 @8:05AM Peter said... I always peel the chick peas after rinsing them. While this adds a lot of time to the process, it makes for a much smoother hummus since the skin of chick peas are very fibrous.
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9-22-2005 @11:15AM Myron said... Hummas without tahini? Have you lost your mind?
One tip, I like to add a bit of reserved liquid from the canned chickpeas to get the right consistency. I never thought to peal the chickpeas. Sounds crazy but I'll try it next time.
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9-22-2005 @2:18PM AL said... Tahini is definitely an essential part of hummus, but if you have ever tried Tahini by itself it does remind me a little bit of peanut butter. But, i've been experimenting with hummus a lot lately. I've used a baseline recipe(link here http://www.epicurious.com/recipes/recipe_views/views/1118) and instead of roasted peppers, I have so far used marinated artichokes and a sharp provolone(of course not together). I've also used lime instead of lemon and put a little extra garlic to give it a zing. But hummus is amazing, I've had it with avocado, gorgonzola cheese, carrots, and also parmesan. It is definitely one of those dishes that can be combined with almost anything and a great dish to experiment with.
As another previous commentator wrote DEFINITELY COOK the canned Chickpeas. They are never soft enough right out of the can.
You've now got me curious about the whole peanut butter thing....i'm going to have to try it.
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9-22-2005 @11:18AM Peter said... It takes about 10 minutes to peel a can of chick peas. I do it in the sink with the drained chick peas in a colander and putting the peeled chick peas directly into the food processor. I give the chick pea a slight squeeze between my pointer finger and thumb on my left hand and then "pop" the chick pea out of its husk capturing the chick pea in my right hand dropping the husk into the sink. It's a little slow at first as you learn how much pressure is needed to pop out the chick pea without crushing it, but you'll get faster at it as you go along.
Also use this method for other recipes that use chick peas, the dish will come out better! :)
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9-22-2005 @12:53PM sarah said... Mycroft! Gaby's IS in ma 'hood, LOL! (but only during the day time) But I feel for you re: the street racing. I have those, too. Tricked out little eclipses (do they even make those anymore?!?) that break the freakin' sound barrier on my street in the middle of the night. Feels like an earthquake ;)
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