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He'll tell you what you can do:
Iraqi Food Recipes
Q & A:
out what else is sooo good...
|I'll tell you what you can
put there :
1/2 pound of dry chickpeas, soaked
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
make the hummus recipe!
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
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
know you've done it right!
Try putting all the spices you have in your kitchen using this formula
More spice = sooo good!
Best of luck,
New! Write a comment about this recipe:
(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.
(24 Mar 2013, 09:38)
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!
(13 Nov 2012, 01:43)
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.
Dana from Oakland, CA
(31 Jul 2012, 00:44)
Dear Moti, thanks for sharing,made the falafel and hummus now onto the
flatbread.All the best.
(11 May 2012, 17:25)
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!
(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!
(17 Sep 2011, 14:02)
(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 ;)
(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.
Mary B. writes:
(11 Jul 2011, 10:16)
on the spices, how much of each--& do you grind whole corriander or use
Looking so forward to making this since I'm a vegan & eat quite alot of
(11 Feb 2011, 08:12)
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
lana ranae writes:
(26 Dec 2010, 21:48)
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.
(30 Nov 2010, 01:21)
(20 Sep 2010, 16:46)
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.
I wonder if you if you have a recipe for Falafel?
(15 Sep 2010, 18:33)
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!!
(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?
(24 Dec 2009, 12:32)
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!
(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)
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,,,
(07 Feb 2009, 14:01)
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.
(18 May 2008, 12:10)
nibby hummas recipe
(07 May 2008, 11:04)
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.
(13 Apr 2008, 16:01)
Hi Tim, I always put cumin in my hummus, but you can make it any way you
(13 Apr 2008, 11:59)
Is it OK to make hummus without cumin?
(03 Feb 2008, 09:30)
1 cup of dried garbanzo beans is 7 ounces, a little less than 1/2 pound.
george william writes:
(02 Feb 2008, 08:35)
How many cups equals 1/2 pound of the beans? Thanks
(02 Feb 2008, 08:33)
How many cups are equal to 1/2 pound of the beans? Thanks
(08 Dec 2007, 14:54)
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.
(07 Dec 2007, 16:00)
hummus is arabic and turkish and not israeli.
(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!
(21 Sep 2007, 16:21)
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.
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