A Sabra's Hummus Recipe

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I think Velda might be interested in the comment Dave made on the hummus article:Dave in Captain Cook HI PERMALINKJuly 18, 2009I’ve been trying to master the Sabra version of hummus and am very close. I think that the citric acid is a key to the bite as it doesn’t disapate like lemon juice does after a few days…I’m sure the preservatives help it too. Not for me, no matter how good it tastes!I soak my chick peas over night, cook in a pressure cooker for 15 minutes, along with; 3 bay leaves, 2 teaspoons cumin, 4-5 cloves of minced garlic,1 teaspoon powdered corriander, 1/4 teaspoon white fresh ground pepper,one teaspoon each dry basil/oregano,dash cayenne and wait until the steam has settled on its own.While those are cooking/cooling I roast some raw sesame seeds in a dry skillet until light brown and throw in a food processor until creamy, adding a little olive oil to make it creamer and mix better along with some salt.Now the fun part. I used to skin by hand every chick pea. Now I use my screen collander and force the chick peas through over a big mixing bowl a little at a time..in about 3-4 batches. I am not done. I take the leftover skins and mix with some of the water that separated in the mixing bowl and rescreen that. Now we are left with a soupy mixture-add some salt.There is a little waste and a chinoise would probably be better but I lost that in my last break up. Another donation to the cause!I bloom some cumin(roast till darker not burned) in a dry med heat pan. I put my olive oil , garlic , some salt ,pepper, more corriander saute until garlic is done. Do not over cook the garlic, it will be too overpowering. Saving a little in the pan prior to adding garlic to top off finished product, I mix with the homemade tahini and process. Don’t add the lemon juice until completey cool. Stick it in a blender and zap it until totally cream. Taste and see what it may need.Now , with the left over oil,cumin mix,add garlic , I add some paprika and pine nuts and cook to roast the pinenuts .That’s about it…more work but just as creamy as you can possibly get and naturally fresh and actually good for you. This is the first time I’ve actually written this up and I hope you like it. More work, yes, but it lasts for up to 4 days and is so good. Aloha…Dave

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Apr 25, 2011, at 7:50 AM, Lea Ann Savage wrote:Long before I got my Vitamix in the days when I thought that low-fat was the way to go, I used to buy Newman's Own Caesar Dressing, pour off the oil at the top and pour the spices that had settled into the bottom into my blender and mixed with a can of drained chick peas to make a creamy salad dressing. (Well, as creamy as a "regular" blender could make it).I used to bring this to my home church meetings and there were several friends who loved, Loved, LOVED this salad dressing. We stopped having the home church meetings more than 4 years ago and I gradually for some reason stopped making that salad dressing. Well yesterday I had Easter Dinner with one of my friends who used to LOVE it and I was assigned the salad to bring so I made it again. (the "health nut" is always assigned the salad BTW… ;-) This time I used the whole bottle of salad dressing (oil included) and a can of drained chick peas, and with the Vitamix's ability to REALLY emulsify/homogenize, and with the extra oil is was simply DIVINE! Super Creamy - nothing like what my blender could make...Just thought I'd share. So funny that hummus is the current topic and I made this salad dressing BEFORE reading the hummus posts. Chick Peas must be part of the cosmic consciousness for some reason ;-)BTW, for anyone who hasn't made home made hummus yet and who LOVES Sabra's brand hummus at the store and would like to make yours taste as much as possible like theirs I noticed that true hummus recipes don't have enough oil to get the texture of Sabra's and if you add more oil you will get closer to the texture of Sabra's. I've never been able to nail the flavor though - possibly because I'm not using MSG???I just went on an internet search to see if Sabra's had MSG and found this very interesting discussion that I think a lot of people will be interested in:http://www.endlesssimmer.com/2009/04/07/hummus-thats-not-ho-hum/I agree with a commenter who said, "“Natural flavors” can be a euphemism for MSG." Apparently I'm not the only one who thinks that Sabra's is "special".Oh, and I know Sabra's is not "real" hummus, but the masses think that it is ;-)Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><