I love hummus .. but it often falls off my radar screen as something to have around
I could buy it at the grocery .. but always think “ack! .. how much?” I can make it at home for much less. So I skip it.
I'm at home and think .. “I should make some” .. and feel slightly overwhelmed by the number of possible ways .. So I skip it.
Inevitably I'll go to an event where someone made a batch and I'm reminded “Dang .. I love this stuff! “
Dave brought some to our March food swap .. With all sorts of tasty things on top. Kate made a minimalist version for April.
No more skipping .. Today was the day!
After last weekend's swap I had a treasure trove of amazing things in the fridge .. so I tossed in what sounded good and combined it with a bit of Naan toasted in the oven and sprinkled with a great herb blend.
Healthy, tasty treat at the ready .. check!
Note to self .. remember .. it doesn't take a whole heck of a lot of effort to make something that's good for me.
And you know .. because all good hummus should be shared .. in one way or the other ..
Thank-you .. Miss Lucy .. for skipping an afternoon kitty nap .. to help.
~ Adapted from food52 .. here
- 1 1/4 cups dried chickpeas
- 1 tsp baking soda
- 6 1/2 cups water
- 1 cup + 2 Tbsp tahini light roast
- 4 Tbsp freshly squeezed lemon juice
- 4 cloves garlic crushed
- 6 1/2 Tbsp ice-cold water
- fine-grain sea salt
- Good quality olive oil to serve (** optional)
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
- Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Optionally, to serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days