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"Mad Greek" style Hummus

I've been on a little quest to try and duplicate the hummus served by The Mad Greek in Baker, CA. (Yes, Baker - a wide spot in the road between Barstow and Vegas.) I've got it fairly close I think. I would love to hear your feedback on whether I've hit the mark, or what I need to do to get closer, so please email tastingroom@twistedoak.com and let me know! - El Jefe

15 oz can of garbanzos/chick peas, drained and rinsed
5 tablespoons tahini
juice of 1 lemon
3 cloves garlic, squish through a garlic press
2-4 Tablespoons olive oil
3/4 teaspoon kosher salt
scant 1/4 teaspoon ground cumin
generous 1/2 teaspoon smoked paprika
scant 1/8 teaspoon cayenne
water

I put everything into the food processor and give it a few seconds to chop things up, then add water to get to the desired consistency, maybe 1/4 cup. It's not perfectly smooth, but you want the chick pea skins to have been properly dealt with. Just short of smooth is perfect. Store-bought smooth is too far.

Once done I scrape it into a container to rest in the fridge. It seems to need at least an hour or two to integrate, even better make it the day before. Cover the container and drizzle some oil over the top since it dries out pretty readily if you don't. A sprinkle of the paprika makes it look festive!

Other notes:

  • I've been using Bush brand chick peas, because that's what I grabbed. They seem to be working. You can of course cook your own chick peas, if this is something you would do then I don't have to tell you how to do it!
  • The tahini I use is Joyva brand in the brown and orange can. This is the hardest ingredient to find, but some supermarkets will have it, and Smart & Final has it. It separates on the shelf so be sure to stir it up first.
  • With the seasonings, a little seems to go a long way, thus the "scants" etc.
  • I'm guessing on the oil, I keep oil in a plastic squirter and I just give a couple good squirts.
     
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