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|Number of servings||8|
|Ingredients||1 cup dried chickpeas|
1 tsp baking soda
At least 1 head garlic (roast it first!)
1 Tbs salt
2 Tbs lemon juice
1/4 cup water (or water chickpeas were cooked in)
1/3 cup Tahini
1/4 cup olive oil or less
Assorted spices/flavours. Suggestions:
* roasted red pepper
* Caramalized onion
* red pepper flakes
|Directions||Soak 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.
|Notes||For reals roast the garlic in advance. It is WAY better and makes a superior hummus. Roasting garlic can happen by peeling some garlic, putting in a dish and covering it in olive oil, and putting it in the oven/toaster over at 225 degrees for 1h 30 min.= See how it smells. Delicious probably.|
The oil from this process can and should be used in this recipe. Leftovers are fine and go delicious in everything.
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.
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