Hummus
approx. 4 servings
Tempted by someone’s hummus and smoked beef sandwich, I thought of making hummus and rucola sandwich for my lunch. This is my first attempt on Hummus. Flavour-wise, the recipe I obtained from browsing the internet is great: strong garlic and savoury chickpeas. Texture-wise, however, it still tasted grainy no matter how much I pulsed. So, any suggestion?
Ingredients:
1/2 cup dried chickpeas
3 tsp tahini
Juice from 1/4 lemon
1 tbsp olive oil and more for garnish
Salt and pepper to taste
Water to cook chickpeas
Optional:
1 tsp cumin
1/2 tsp cayenne pepper and 1 black olive for garnish
Directions:
Place the chickpeas in a crockpot and add enough water. Cook in high until soft. Add more water when beans look dry. Set aside and reserve the cooking liquid.
Put the cooked chickpeas in a food processor with tahini, lemon juice, olive oil, salt and pepper. Pulse. Use the cooking water to smoothen the process. Do not add to much, just to the desired consistency. Garnish with black olive and olive oil.
Hi V. You have a lovely blog! For the hummus, to make it really smooth try passing it through a sieve or a chinois.
V: Hi Maki. You commented? Wow… (Celebrity-sighting mode ON). Thanks for the tip, will try it the next round.
Comment by maki — 3 September 2008 @ 9:22 am
Hey there! Maybe just cook them longer. Sometimes they take hours. Definitely keep them away from anything acid until fully cooked, because that would toughen them. And it’s just a thought, but when I was a banner waving vegetarian teenager (I was just so obnoxious about it…), we used to make big batches of chickpeas then freeze them in smaller lots. It saved a lot of soaking and cooking. But I think it also might have tenderized the chickpeas a bit, because after defrosting they always made great humous. Has to be worth a try, anyway!
V: Hi Tom. Thanks for the suggestions. I suspect I didn’t cook the chickpeas long enough but I’d been cooking them for hours! Will try to be less lazy next time.
.
Comment by Tom Aarons — 5 September 2008 @ 8:14 am