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Good recipe for hummus?
Okay, so I have a basic recipe for hummus (e.g., can of chickpeas, 2 tbsp. tahini, 4 tbsp. lemon juice, 4 tsp. minced garlic, pinch of paprika, dash of sea salt, and combine all ingredients in food processor and drizzle with olive oil), but it stil tastes incredibly bland to me. I've tried hummus several times (both the "authentic" type and the stuff bought from the local grocery store), and it has ALL been better than the hummus I make at home.
Does anyone have any dazzling hummus recipes that they'd like to share with me? I love the stuff, but apparently my recipe is just not that good (or I am just that bad at making it, perhaps?).
P.S. - I've also tried adding olives to the recipe, but it still seems rather "blah" to me. No matter what I do, it just does not taste as good as all of the other stuff I've tried.
Baba ganoush- Eggplant humus
Ingredients
•1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise
•2 tablespoons extra-virgin olive oil
•Salt and freshly ground black pepper
•2 cloves garlic, minced
•1 lemon
•1/4 cup, a generous handful, flat-leaf parsley
•3 tablespoons tahini paste or soy sauce
•1/4 cup pine nuts, lightly toasted
•3 tablespoons Tabassco
•2 bags pita crisps
Directions
Turn broiler on high.
Brush cut eggplant with olive oil on flesh side, drizzle over skin side. Season the eggplant with salt and pepper. Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes. Cool for 5 minutes.
Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic and the juice of 1 lemon to processor. Add parsley and tahini & Tabassco to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts. Surround the dip with pita crisps and serve
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