Comments on: Hummus With Caramelized Onions

By: Marc Matsumoto

Marc Matsumoto — Thu, 05 Dec 2013 00:08:00 +0000

Hi Layla, if you don't have a pressure cooker, you'll want to soak the beans overnight in a water before cooking. Then just add them to a pot with a lot of water and simmer for 1.5-2 hours until they are very tender.

By: layla

layla — Thu, 05 Dec 2013 00:04:00 +0000

if I don't have a pressure cooker how would be recommend cooking the chickpeas

By: layla

layla — Wed, 04 Dec 2013 20:04:00 +0000

if I don't have a pressure cooker how would be recommend cooking the chickpeas

By: layla

layla — Wed, 04 Dec 2013 20:03:00 +0000

Great idea to add the caramelized onions! I made some today but was lazy and used canned chickpeas with some of their liquid instead. Also in the middle east we add a few tbsp of plain yogurt which makes it more creamy and adds a little bit of tartness. Great recipe! Great website!

By: Dom

Dom — Sun, 16 Jun 2013 13:07:00 +0000

I have an excellent tip for making super creamy hummus. Before blending the chick peas, cream together the tahini and lemon juice in the blender or food processor until it turns light and fluffy. You may need to add a bit of the water from the chickpeas to get it going. Then, add the chickpeas and the rest of the ingredients, slowly adding more cooking liquid from the chickpeas until the desired consistency is reached.

By: Marc Matsumoto

Marc Matsumoto — Sun, 28 Oct 2012 22:45:00 +0000

I usually make mine with Jim Lahey's no-knead dough. Tear off a piece, roll it out, then "bake" it in a cast iron skillet that has been preheated on a stove until very hot. Once the dough goes in I stick the whole thing under a broiler until the pita is puffy and starts getting brown spots on top.

By: Charlie

Charlie — Sun, 28 Oct 2012 13:06:00 +0000

Great blog Marc! Thanks!! I can't wait to try this. Any chance telling us how to make the homemade pita bread? 🙂

By: Marilia

Marilia — Fri, 19 Oct 2012 19:29:00 +0000

Thank you so much for a recipe that actually uses dried garbanzos! *and I can totally relate with not blowing one's money on pre-made hummus and or going out and getting dishes of it, most cost effective; very inspiring blog ;3

By: Marc Matsumoto

Marc Matsumoto — Tue, 25 Sep 2012 14:37:00 +0000

It's middle eastern origin, where it's been eaten for hundreds, if not thousands of years.

By: Thomas Abraham

Thomas Abraham — Tue, 25 Sep 2012 10:37:00 +0000

Oh this was the dip I had been searching since I last tried it for the first time in New Delhi in 2001 for six months,was so crazy for it. Chef Marc is this of Indian or Mediterranean origin?I really miss this food.Thank you,Chef.