Hummus and taramasalata - WBRC FOX6 News - Birmingham, AL

Hummus and taramasalata

Recipes from John Krontiras' Beloved Family Recipes book:


Hummus? How is it made and what really means? Hummus is the Arabic word for chick peas and its real name in the Arabic countries and Israel is Hummus bi Tahini.

That literally means chick peas with tahini. The Greek version of Hummus, or Homos, is thicker and more pungent in garlic. Delicious.  



4 cups chick peas

5 cloves of garlic finely minced

Juice of one lemon

¼ cup of tahini

¼ cup extra virgin olive oil



Place chick peas in a large pot of water and let it sit overnight. Drain the water in the morning. Return chick peas to the pot and add salt and fresh water. Bring to a boil and then simmer for about one hour until the beans are soft and tender.

Drain the water and save the cooking liquid. Place the cooked beans (also they are called Garbanzo beans) in a food processor add the garlic, lemon, tahini, and a ¼ cup of the cooking liquid. Add the oil slowly until a smooth paste is formed.

Serve with pita chips or pita bread.

Serves: 6


Taramasalata (fish roe)

8 ounces tarama*
6-7 thick slices crustless stale white bread (French or Italian)
8 ounces extra-virgin olive oil
1 tablespoon red-wine vinegar
2 lemons
1 medium-size white onion, finely chopped or grated
1 teaspoon sugar
few Kalamata olives for garnish


Soak the bread into water. Squeeze out as much water as possible and leave on absorbent kitchen paper to dry thoroughly.

In the container of a food processor, place the onion, tarama, lemon juice, vinegar, sugar and bread.

Process until smooth, scraping down the sides of the containers.  With the processor running, gradually pour the oil through the feeder tube. The oil must be added slowly enough so that is forms an emulsion.

Taste and add a little more vinegar, oil and lemon juice, if necessary. (If it is salty tasting or fish-like smelling, add lemon juice and oil very slowly.)

(Serves 6-8)

The finished consistency should be something like softly whipped cream, just firm enough to mound slightly when dropped from a spoon. The dip will tighten as it chills.
Scrape into a serving bowl and cover tightly. Chill for several hours before serving.

Garnish with a few Kalamata olives. Serve with crusty bread or pita wedges.

* Tarama: is fish roe that is available only at Nabeel's Market

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