Best Hummus Recipe | It's Sooo Good! easy recipes by Moti Zadik
 

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It's sooo good! > Recipes > Hummus

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Hummus (Mediterranean Garbanzo bean dip)

See the results of our
hummus recipe contest!
I'll tell you what you can put there :
  • 1/2 pound of dry chickpeas, soaked overnight
  • 1/2 cup of Tahini (sesame paste)
  • 3-4 cloves of fresh garlic
  • 1 pepperocini and brine from jar
  • 1 whole lemon's lemon juice
  • 1 oz. water
  • Spices: cumin, corriander, salt, chilis, paprika, etc. to taste
Watch Moti make the hummus recipe!
Watch Episode 1: Hummus

I'll tell you what you can do:

This is the best hummus recipe you'll ever try. First you take the chickpeas (garbanzo beans) and soak them overnight. Then boil them for about 35–40 minutes until soft; strain them and put aside. If you want you can also buy them in a jar or can from the supermarket—just don't tell anyone!

In a food processor or blender add about 1 oz. of water (a splash) and all the remaining ingredients, puréeing them until they make a thick Tahini paste. Put a couple of tablespoons aside to use for plating at the end.

Then I add the garbanzo beans to the mix and purée again. You just have to taste the hummus recipe to see if it's right, and if it's too thick add more water, pepperocini brine, or lemon juice. When it's "sooo good" you know you've done it right!

 

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Tip

Try putting all the spices you have in your kitchen using this formula

More spice = sooo good!



Best of luck,

Moti

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New! Write a comment about this recipe:

mphayman writes: (18 Jul 2013, 11:25)
Dear Moti, If you add one tablespoon of baking powder to your soaking chickpeas it will make your hummus smoother than you ever believed possible. Just be sure to rinse well before cooking.
Kate writes: (24 Mar 2013, 09:38)
Dear Moti,

Thank you so much! I just found your site and made this hummus. It is SOOOOO good :) I have always been scared of making it but it is quite easy and so much cheaper!

Thanks!
Dana writes: (13 Nov 2012, 01:43)
Dear Moti,

This really is the best recipe for hummus! The Pepperoncini and its liquid is a great add. I like to add a little olive oil, too, or serve it with olive oil on top.

Thanks,
Dana from Oakland, CA
Phillip writes: (31 Jul 2012, 00:44)
Dear Moti, thanks for sharing,made the falafel and hummus now onto the flatbread.All the best.
Wendy writes: (11 May 2012, 17:25)
Dear Moti,

After wasting so much money buying hummus I decided to make my own and try your recipe. It is delicious and I will never buy hummus from the store again. Thanks for sharing!
sheri writes: (16 Apr 2012, 18:15)
Dear Moti, I live in California and am a HUGE fan of yours. You are wonderful and I love your recipes. We have made your hummus many times and love it. Thank you for sharing your passion for great food!
Jackie writes: (17 Sep 2011, 14:02)
Amazing!
crystal writes: (13 Sep 2011, 07:28)
Dear Moti, God bless you and ur house always havent ate any of ur food but you make it look o good i can just taste it now lol keep on cooking eatting and soaking up all of abbas blessings lots of love to yall ;)
Moti writes: (11 Jul 2011, 11:16)
I never tell people how much spice to put because it should be individual, and spices have different potency depending on where you get it and how fresh they are. Generally I suggest a teaspoon of each, but it can vary. I use whole coriander since it pulverizes well in my mixer anyway.

óMoti
Mary B. writes: (11 Jul 2011, 10:16)
Dear Moti,
on the spices, how much of each--& do you grind whole corriander or use powder?
Looking so forward to making this since I'm a vegan & eat quite alot of hummus. THANKS!
Bernie writes: (11 Feb 2011, 08:12)
Dear Moti,

Equivalents: For most beans: 1 pound dried beans = 2 cups dried = 4 - 5 cups cooked beans
Jim Gillespie writes: (04 Feb 2011, 12:39)
Dear Moti, Your Hummus recipe is great. I have a friend that is a fellow airline pilot. He also has a PHD. He was born and raised in the middle East, and is now a US citizen. Like you a very smart man.
He has introduced to to many wonderful middle Eastern foods. One thing I could never do was duplicate his fantastic Hummus. With this recipe I think I have found a way to do it. Your Hummus like his is great.
Please do more videos in the future. I enjoy your recipes, and watching you cook.
Thanks.
Jim
lana ranae writes: (26 Dec 2010, 21:48)
Dear Moti,
hummus is an worldwide dish isnt it i am from east africa and we have it there to but my question is really if this feeds that many people if i double it will it be the same im 18 at grcc and im a chef your recipes help alot another question is that san you also make a falefel sandwhich with pita bread cause here at the festival we make it that way
P.S sorry for my grammar and punctuation mistkes.
friend writes: (30 Nov 2010, 01:21)
enjoy this....
Jonathan writes: (20 Sep 2010, 16:46)
Dear Moti,
Bless you, bless you, bless you.
I tried for long time to prepare Humus and Pita bread and it never came as it should till I found you.
Delicious!!!
Thank you,
I wonder if you if you have a recipe for Falafel?
Thank you,
Jonathan
ellenfoto writes: (15 Sep 2010, 18:33)
Dear Moti,
this is a great recipe. you know what i added that is really good, too? harissa sauce that was given to me by a tunisian friend. fantastic!! THANKS.
deni writes: (30 Apr 2010, 11:54)
Dear Moti,thank you so much. sounds like the real deal. cant wait to try out your recipes. can i bake over a charcoal grill?
Moti writes: (24 Dec 2009, 12:32)
Dear ηελενε,

The brine should be "to taste". In truth, you add it to reach the right consistency. You don't want your hummus too watery of course, but it should be easy to dip!
ηελενε writes: (20 Dec 2009, 06:26)
Dear Moti, Thank you for the wonderful web site and videos! When you say 1 pepperocini and brine from jar, how much brine or is it just to taste as the spices? Blessings!
Nicklas, Saigon writes: (08 Mar 2009, 06:33)
Dear Moti,
You are the king of Hummus.!
I followed your video in detail, and,,,,,, it taste sooo good.! Was a bit hard though to find the ingredients in Vietnam,,, would be easier if was rice, rice and rice,,,
Ariel writes: (07 Feb 2009, 14:01)
Shalom Moti,

Thanks for the humus recipe, it's a good thing you're online otherwise i'ld have to buy the not-so great ones at the supermarket.

Peace.


nebrashayek@yahoo.com writes: (18 May 2008, 12:10)
nibby hummas recipe
Jessica writes: (07 May 2008, 11:04)
Dear Moti,

When are you going to make more videos? I love your movies and I love the food. Please put up more videos making vegetarian / iraqi dishes.

Thanks :D

Jessica Amira
Moti writes: (13 Apr 2008, 16:01)
Hi Tim, I always put cumin in my hummus, but you can make it any way you like! -Moti
Tim writes: (13 Apr 2008, 11:59)
Dear Moti,

Is it OK to make hummus without cumin?
Moti writes: (03 Feb 2008, 09:30)
Hi George,

1 cup of dried garbanzo beans is 7 ounces, a little less than 1/2 pound.
george william writes: (02 Feb 2008, 08:35)
Dear Moti,
How many cups equals 1/2 pound of the beans? Thanks
george writes: (02 Feb 2008, 08:33)
Dear Moti,

How many cups are equal to 1/2 pound of the beans? Thanks
Moti writes: (08 Dec 2007, 14:54)
Noga,

Actually, hummus is Middle Eastern and north African. It's been around so long none of the 'nations' today can make claim to it. Still, having hummus in Morocco, Israel, or Turkey today will always be a bit different based on local culinary customs.

-Moti
Noga writes: (07 Dec 2007, 16:00)
Dear Moti,
hummus is arabic and turkish and not israeli.
naboriacaribe@yahoo.com writes: (13 Oct 2007, 20:27)
REceta de Hummus.....facil y sabrosa
Jonathan Said writes: (22 Sep 2007, 09:38)
Dear Moti, pepporcini brine??? You're a genius!
Violet writes: (21 Sep 2007, 16:21)
Dear Moti,

Wow! I am a horrible cook, but when I made your hummus recipe for some friends, they were amazed. It taste so much better than store bought, and it's so easy even a baboon could make it.
Thanks,
Violet

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