Sunday, October 02, 2005

Katzen's humus

1.5 cups raw chickpeas, soaked and boiled, drained and mashed
3 cloves garlic, mashed
Dash of tamari [a Japanese soya sauce, very pure]
Juice of 2 lemons
3/4 cup tahini
1/4 cup packed chopped parsley
black pepper, dash cayenne, salt if you like it.
1/4 cup minced spring onions

Prepare chickpeas, add other ingredients, chill.

5 comments:

Anonymous said...

That is an interesting one, lots of people like to jazz up the original way of making hummous. I don't use onions or that japanese spice. But you can also use the cans of garbanzo (when you don't have time) with a little bit of the water from the cans & place lemon juice, garlic & salt in a blender & then add the garbanzo with water & keep working on it until you get a smooth paste going (keep adding the water for the right texture as you blend), add the tahini last. serve with pita & olive oil on top. I personally like it garlicy, so 3 cloves of garlic to 3 cans of garbazo is just about right.

bytw, who is Katzen?
H

stuart said...

Hi H

Katzen is Mollie Katzen, who wrote the original 1977 Moosewood Cookbook of which I have a copy (it was reissued in 1992 with most of the oil and butter taken out)

I don't think I would use the onions or tamari either, I do like to use fresh garbanzos though.. maybe the ones we get in cans here aren't the same. I have left the beans cooking too long often enough to know that burning chickpeas smell exactly like roasting coffee :-)

Anonymous said...

lol ;), the problem with the boiled kind is, it does takes a really long time........a pressure cooker might help, if you have one. I guess the lesson is, put allot of water in the pot, but that is after soaking it overnite of course. I use the dry garbanzos when I attempt to make falafel, which is about once or twice a year since its such a big process that I make a bunch so that I can freeze the rest & pull it out as I need it.

H

Anonymous said...

by the way, where in England are you living? my daughter is returning for another trip this christmas with a friend to London......she absolutely loves it. Between you and me, I think its the fact she can get into the pubs. She is on my credit card & I saw all the charges last year.....mostly pubs but she had allot of fun.

H

stuart said...

I live in Brighton, on the coast south of London. I have a recipe for felafel somewhere in the same book, I will look it up..