Hummus-Iranian Style

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Recipe submitted by myef71a@prodigy.com

Hummus-Iranian Style

Ingredients (use vegan versions):

1 15 oz can of garbanzo beans
4 large cloves of garlic
1/3 cup + 2 tablespoon of the bean juice
1/2 cup of Tahini
juice of 2 lemons (4 tablespoons)
dash of salt
3 tablespoons of olive oil

Directions:

Serves 6-8.

Put all ingredients in the food processor and mix until nice and smooth (about 1-2 minutes). Sprinkle a little bit of paprika and a tiny bit of olive oil on top before serving it with vegan pita bread. Its a wonderful version of authentic Iranian hummus.

Source: given to me by a good friend many years ago.

This is the REAL thing- a totally authentic Hummus recipe but don't expect it to taste like the stuff you get at Tescos b/c its much better. If you prefer the bought variety it might be as well to go heavy on the tahini as the bought stuff is quite nutty!

Archived comment by: beck

YUM! YUM! YUM! easy too

Archived comment by: lorrie

The absolute BEST hummus recipe I've come across. Thank you very much!

Archived comment by: dennie

This recipe is awesome! I even made a version without the oil and it was still awesome. And also quick and easy.

Archived comment by: christy

i love this recipe! its a great hummus w/o cumin treat that ive used many times.

Archived comment by: ldkoehler

This is it! I prefer to mash mine rather than process as it yields a slightly chunkier, thicker texture.

Archived comment by: thad

I don't know why - I prepared everything according to the directions and I love hummus, but it tasted like dog breath to me.

Archived comment by: buJu

I tried this recipe today and the lemmon and garlic were a bit too much, especially the lemmon~ the next time I try it, I'll cut down on both. Thanks for sharing your recipe!

Archived comment by: dani

As long as you're being a do-it-yourself chef (and as long as you have a high-quality food processor), don't he'sistate to make your own tahini. Just cook 1/2 c. sesame seeds on a cookie tray at 350 for 20 mintues; blend in food processor for 2 minutes; add 1 tsp peanut or olive oil, blend 20 sec; add another tsp or two of oil, bland for another minute or so; dash of salt optional. Making your own tahini adds a nuttier, earthier taste and a richer color to the hummus. Great recipe!

Archived comment by: rcbrown13

This is the best hummus recipe! It tastes so authentic. It measures right up there with Lebanese hummus my sister in laws mother makes from scratch! wonderful and Very easy to make!

Archived comment by: amybeths

I thought I'd try this since the only hummus I'd ever had was made from a mix, and the very high user rating was impressive. But alas, the finishe'd product was decidedly less impressive. I started out with less garlic and lemon as one reviewer advised, but it turned out hella bitter. Either the recipe calls for way too much tahini or the tahini I used is garbage because this so bitter it was gross. I'm gonna take back the tahini to the store and get another brand to see if its less bitter - if it is I'll try this recipe one more time.

Archived comment by: dignan

You can get two types of tahini, one with hulls on it, which is bitter, or one that is hulled, which is the one I would use in this recipe!

Archived comment by: freygan

I don't use canned chickpeas so I substitute a little vegetable broth where it calls for bean juice (that stuff just makes you gassy). dignan, I bet you used the super concentrated stuff-- I say use about 1 to 2 TB. of your stuff.

Archived comment by: sharway

Well I tried this with a different brand of tahini (Maranatha) and it was 10 times better than it was with the first kind (Once Again). Freygan, I didn't notice whether the first brand was hulled or not but the second one was, so you were probably right. With the right tahini, this recipe is excellent.

Archived comment by: dignan

Decided to try this when I felt like a snack after reading all the good reviews. It was awesome! Definitely the best hummus I've made (although I suppose that's not saying much). I used the roasted tahini, which added a little extra nutty flavor. Dont own a processor so used a pastry cutter (haha) to mix it up. Tasted and looked fine, anyway. Also - IMO, Bushs beans are the best, the other canned beans aren't quite as tender or flavorful. That said, me and company all loved this! Will be snacking quite a bit more later today as well. thanks for the recipe

Archived comment by: junathena

I made this hummus for a dinner party, it was a big hit! I added about 1/4 cup sundried tomatoes and it was delicious. I will definetly use this recipe any time I want to make hummus. Thanks!

Archived comment by: lizzyc

Thank you, Thank you!! I've been searching for a hummus recipe that would compare to the hummus our local Middle Eastern restaurant serves. This is hands down the closest I've come to so far. Its phenomenal! Follow the measurments exactly and you'll get a rich, creamy, dense hummus that will knock your socks off. I like to present mine with chopped ripe plum tomato, a bit of chopped flat leaf parsley and chopped onion on top; serve with pita bread slices in a basket for dipping.

Archived comment by: kcheerioh

Would raw tahini work with this recipe? I have a small tub from my local health store and I really want to make hummus..

Archived comment by: cheerjess

Yummy! I made this in less than 20 minutes & its delicious! Thanks for sharing your recipe.

Archived comment by: colleygirl

I suggest using Joyva brand tahini. It is by far the best tahini I have ever used. Great recipe!

Archived comment by: rnr5000