Hummus
From Elle551 5 years agoIngredients
- 3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or quality canned chickpeas. shopping list
- 1 to 2 garlic cloves, minced shopping list
- 3 to 4 ice cubes shopping list
- 1/3 cup tahini paste shopping list
- ½ tsp kosher salt shopping list
- Juice of 1 lemon shopping list
- Hot water (if needed) shopping list
- Greek extra virgin olive oil shopping list
- Sumac shopping list
How to make it
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top.
- To cook dry chickpeas: soak chickpeas in plenty of water overnight (water needs to be at least doubled the volume of chickpeas). When ready, drain chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours.
- If using canned chickpeas, make sure they are drained and rinsed.
- To peel chickpeas (cooked or from a can): cover cooked chickpeas in hot water and add 1 1/2 tsp baking soda. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.
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