Homemade Hummus
16 Dec
You have two options here, as far as the chick peas (or garbanzo beans) go. You can buy two cans that are already cooked, or a bigger bag that contains a little bit more. Buying the real beans will mean that you’ll have to soak them overnight and cook it for about an hour before using.
Unless I’m in a big rush, I always sometimes opt for the super long, complicated “from scratch” method. It stems from the desire to always know what is going into my food, coupled with the hope that it will taste better.
I’m embarrassed to say that I still don’t have a food processor. Similar to this last post, I had a hard time with the measurements for the batches that I did in my smoothie maker. Sadly, I have no photos, as I managed to ransack my kitchen by throwing in spices here, rummaging through my cabinets for containers and causing a huge mess.
All this, while whirling my smoothie maker, at 10 pm at night.
Recipe: Hummus
Adapted from: wednesdaychef.com
Ingredients:
1 1/2 cups of dried chickpeas, soaked overnight
2 tablespoons of tahini
1/2 cup of fresh lemon juice
2 tablespoons of olive oil
2 teaspoons of chopped parsley
1 teaspoon of kosher salt
1 teaspoon of ground cumin
3 garlic cloves, peeled
Procedure:
1. Rinse the soaked chickpeas well and drain. Cover with cold water in a pot.
2. Bring to a boil. Get rid of the impurities that float to the top. Add a teaspoon of salt, cover and cook over medium heat, about 1 hour, until the chickpeas are very soft.
3. Drain chickpeas but reserve cooking liquid.
4. Blend all the ingredients together in a food processor with the cooking liquid from the chickpeas, to desired consistency.
5. Adjust the seasoning with more salt and lemon juice.
Serve, sprinkled with parsley and drizzled with oil. The hummus can be kept in an airtight container in the fridge for up to a week.
