Krrb Presents Quick Tips — How To Make Hummus

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We know you have no time for long-winded how-to’s, so we’ll keep it short. In under a minute, Quick Tips are here to help you with life’s little lessons. So unless you get caught up watching hundreds in a row, which – warning – you just might, you can quickly get back to monitoring your news feeds or whatever you were doing. Check out the full video series here.

Heading back to school is all about getting back to good routines. Why not start with healthier options for your lunch and after school snacks? We teamed up with Lia LoBello from The Pretty Delicious for a healthy and wallet friendly hummus recipe. A great source of protein, hummus is ideal for pairing with raw vegetables, pita and pretzel sticks. Using a can of garbanzo beans, two cloves of garlic, juice from a whole lemon and a tablespoon of Tahini sauce, Lia makes hummus that suits her tastes and is cheaper than the store bought variety. Be sure to check The Pretty Delicious for more recipes from Lia and her co-blogger Erin.

 
  • Tahini is a paste! It is made from ground sesame seeds. Oy! :D
    http://en.wikipedia.org/wiki/Tahini

    Tahini sauce is the Israeli note I made above. Here’s a recipe for you: http://mideastfood.about.com/od/dipsandsauces/r/tahinisauce.htm

    Hummus is a traditional Eastern Arabic recipe Blackman! I can guarantee you that all Lebanese, Syrian, Jordanian and Palestinians agree on what makes a good hummus. But of course, you can make it anyway you want, it is just not traditional.

  • For my hummus, the most important part is the tahini. And Tahini *sauce*, not *paste*. And I do 1 to 1. Hummus is just one of those things that people feel strongly about.

    I love the tip on adding lemon and garlic later!

  • Awesome! A few tips to add:

    1. Hummus is all about smoothness. The smoother the better! So you need to blend the hell out of it. But the real tip is to add some olive oil to the blend … smooth as butter!

    2. Tahini is thick. So if you really want smooth, don’t add it straight away. Blend the chick peas with olive oil and a bit of the chick pea juice (not to much) … once it is smooth, then blend in the tahini.

    3. Remember that fresh Garlic keeps on growing. So if you add fresh garlic, it is going to get stronger over time. Day three: ZOMG you’re gonna need more then a stick of big red to kiss a little longer …

    4. Also remember that fresh lemons will start tasting funky after a day or two. If you are adding fresh lemons it is best to eat it same day.

    Why do I mention the last two points? Cause I grew up in a Jordanian house and we had hummus in our fridge always. We never added fresh lemon or garlic to the mix unless we were eating it same day. Otherwise, we would make it without and add the fresh lemon and/or garlic to the serving. In this way, you can keep it fresh and tastily for easily a week.

    Lazy note: You can use dry garlic flakes and citric acid and it basically won’t spoil for a while. Yeah yeah, not so Fresh Direct but I kept a perfectly good hummus going for two weeks on a camping trip in the desert using this technique :P

    Go-getter note: Use dry chick peas but don’t cook them! Instead soak them overnight. Yum!

    Yummy note: Fry up some pine nuts and sprinkle on top.

    Israeli style note: On the side, mix tahini with water and fresh lemon juice, salt and pepper. Add a pinch of freshly chopped cilantro if you’re feeling wild. This will make a creamy mix you can drizzle on your hummus for an extra zap of sass.

    Yay for hummus!