Neighbor Larry’s Perfect Hummus

Lemon Dill Hummus and Cumin Hummus Recipe

Being a huge Greek and Middle Eastern dip fan, I was intrigued when my neighbor Larry casually mentioned that his hummus is legendary. I offered to bring him some of my favorite taramosalata from International Grocery on 40th and ninth avenue (mentioned several posts down) in exchange for some of his handmade, homemade, well honed lemon dill hummus (and cumin hummus!) It’s good. It’s excellent. It’s right. His theory is less tahini than many others use. This version was developed through trial and error (his not mine!) and the recipes are all in his words.

Here it is looking almost like coffee ice cream…

Now you can be neighbor Larry too! He said – and I agree, that you may want to add more lemon or soy etc to balance out your flavors. And he usually starts with dried chickpeas. His cumin hummus is also a super nova. That’s included here as well.

Lemon-Dill Hummus

4 medium cloves Garlic, peeled

1-1/2 teaspoon dried Dill

2 tablespoon low sodium Soy Sauce

3 tablespoons Olive Oil

juice from 4 Lemons, strained

3 cans (15 oz.) Chick Peas

1/2 cup Tahini, well mixed

In a food processor, combine garlic, dill, soy sauce, olive oil & lemon juice until emulsified

Drain chick peas (reserve liquid from 1 can), add 1 can at a time to mixture in food processor, combining until smooth

Add in tahini, mix until uniform

Add additional lemon juice, soy sauce, olive oil, dill, garlic to taste

Add reserved chick pea liquid, 1 Tablespoon at a time if the mixture is too thick

Cumin Hummus

8 medium cloves Garlic, peeled

1 tablespoon ground Cumin*

1/8 teaspoon ground White Pepper

2 tablespoon low sodium Soy Sauce

3 tablespoons Olive Oil

juice from 2 Lemons, strained

3 cans (15 oz.) Chick Peas

1/2 cup Tahini, well mixed

In a food processor, combine garlic, cumin, pepper, soy sauce, olive oil & lemon juice until emulsified

Drain chick peas (reserve liquid from 1 can), add 1 can at a time to mixture in food processor, combining until smooth.

Add in tahini, mix until uniform

Add additional lemon juice, soy sauce, olive oil, cumin, pepper, garlic, to taste

Add reserved chick pea liquid, 1 Tablespoon at a time if the mixture is too thick

* The taste and strength of pre-ground cumin varies a lot, particularly with age. It’s better to lightly toast cumin seeds in a frying pan and pulverize with mortar and pestle.

General Notes:
Refrigerate for 2 hours; even if you like it at room temperature you still need to refrigerate it first.

Don’t lick tahini from fingers or utensils; it will foul your taste buds, making it impossible to determine whether or not or how much additional ingredients to add.

Canned chick peas vary in taste; Hanover is the best I’ve found so far.

Variation in size/strength of lemons, garlic, spices, requires taste adjustment; each batch is different, experience helps.

If you need to add more garlic, pulverize it (garlic press) separately before adding to the mix.

Makes ~ 5 cups

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About eatquestnyc

eatquestnyc.com is for.....when you can't think, don't know, need inspiration and you have to eat. My services range from on or off the beaten track recommendations, organizing private culinary tours for a perfect dining-out experience and sourcing food items or private chef suggestions for those who prefer to dine-in. A fun way to rediscover NYC and the whole planet!

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