iPatch Chest o' Cookery

 
Recipe nameHummus
No image available
MealDinner
Main ingredientChickpeas
Number of servings8
Origin
SeasonAny
Cooking typeVegetarian
Time required
Difficulty
Suggested wines
Ingredients1 cup dried chickpeas
1 tsp baking soda
2-4 cloves garlic (roast it first!)
1 Tbs salt
4 Tbs lemon juice
1/4 cup water (or water chickpeas were cooked in)
1/3 cup Tahini
1/4 cup olive oil

Assorted spices/flavours. Suggestions:
* cumin
* roasted red pepper
* Caramalized onion
* red pepper flakes
* other?
DirectionsSoak dried chickpeas overnight, covered deeply with cold water. Next day discard water and rinse them.

In a medium saucepan put chickpeas and some fresh water, enough to cover them. Add your baking soda. It helps break down the chickpea skin and will result in a smooth hummus. Bring the chickpeas to a boil and then simmer for about half an hour or until soft. Allow to cool a few minutes.

Pour out most of the water used for boiling the chickpeas and put aside. You want about 1/4 cup left in the pot. If you find the hummus is dry and needs more liquid, you can use this chickpea water.

Add your garlic (pressed) and start blending the chickpeas a bit, about 30 seconds to start them going.

Add the rest of the ingredients and blend until smooth. Use the extra chickpea water if you need it.

You can either blend in the olive oil, or once you've moved the hummus to a container for storage, pour it over the top to 'air seal' the hummus and keep the top from drying out.
NotesFor reals roast the garlic in advance. It is WAY better and makes a superior hummus. Roasting garlic can happen by peeling some garlic (3-4 cloves is probably good) and putting it in the oven/toaster over at 325 degrees for half an hour or so. Maybe more? See how it smells. Delicious probably.

Food processor is the traditional, but an immersion blender also does a great job on the hummus, and is what we do.

Leftover chickpea water can also be used/added to a broth as it's got some nutrition in it.

This recipe has no votes -

Export this recipe into file format:

Back

Powered by Foodie!

Released under GNU GPL