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Difference between revisions of "Recipes/Hummus"

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Put "some" uncooked (dry) {{wiki|chickpeas}} in a pot (enough to cover the bottom of the pot, or more if you want more -- quantities are not too important).  Rinse them, and cover with water so there is at least as much water above them as there are chickpeas.  That is, if you have a 1cm layer of chickpeas, put in 2cm of water.  Bring to a boil and cover the pot, turn off the heat and let them sit an hour, covered.
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The best Hummus you'll ever have:
  
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Get your food-processor out, and put the chickpeas in (do not get rid of the cooking water). Add a teaspoon of salt, a tablespoon of {{wiki|cumin}}, juice of half a lemon, and enough of the cooking water so that when you turn on the food-processor, you end up with a moist coarse paste (not a soup, and not dry).  Add a couple cloves of garlic, and some raw ''tehina'' (to taste), as well as a few tablespoons of olive oil.  Let the processor grind 'em up for a couple minutes, stopping every so often to push escaping chickpeas back into the soon-to-be-yummy mixture.
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Ingredients:
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* 1C Hummus חומוס (dry chickpeas)
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* 1C TeHina טחינה ("tahini" -- sesame paste. Get the good stuff, don't be cheap);
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* 2 cloves garlic (or more or less, depending on taste)
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* 1 tsp salt
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* 1 or more tsp ground cumin
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* 1 tsp baking soda
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* juice of 1/2 lemon
  
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Now is the critical step: correcting the flavor.  Mix the mixture around with your spatula, and take a taste.  Add: salt, garlic, lemon juice or [[Recipes/Techina|tehina]]  as you think the mixture needs. Is the mixture too thick?  Add more cooking water.  Too loose?  Well, not much you can do about that!  Why did you put so much water in, didn't I tell you to be careful?!?  Anyway, now you have got the taste the way you want it, continue processing until the texture is how you want it.  Remember, the mixture will thicken a bit as it sits; so better to be a little bit looser than you ultimately want it.
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How:
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# soak the Hummus in ample (like 4x as much) water, overnight
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# after soaking, drain and rinse the Hummus
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# add baking soda, 2x as much water as Hummus, boil for 1.5 hours (if water evaporates while boiling, add enough to make up for the loss)
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# after boiling, drain and rinse thoroughly
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# let cool to room temperature
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# grind in processor with garlic and salt until somewhat smooth
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# add TeHina, lemon, cumin
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# grind until smooth, adding water if needed to get the consistency you want
  
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Your homemade hummus will be coarser-grained than the commercial kind, but you won't have any unknown or unpronounceable ingredients in it.  Enjoy!
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Why:
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* it tastes far better than the crap you get in the store
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* you know exactly what's in it
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* despite the exorbitant use of TeHina, it's cheaper than store-bought
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After:
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# get or make good fresh pita
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# put the Hummus on a plate with olive-oil and whatever else you want
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# dig in!

Latest revision as of 10:01, 2 December 2022

The best Hummus you'll ever have:

Ingredients:

  • 1C Hummus חומוס (dry chickpeas)
  • 1C TeHina טחינה ("tahini" -- sesame paste. Get the good stuff, don't be cheap);
  • 2 cloves garlic (or more or less, depending on taste)
  • 1 tsp salt
  • 1 or more tsp ground cumin
  • 1 tsp baking soda
  • juice of 1/2 lemon

How:

  1. soak the Hummus in ample (like 4x as much) water, overnight
  2. after soaking, drain and rinse the Hummus
  3. add baking soda, 2x as much water as Hummus, boil for 1.5 hours (if water evaporates while boiling, add enough to make up for the loss)
  4. after boiling, drain and rinse thoroughly
  5. let cool to room temperature
  6. grind in processor with garlic and salt until somewhat smooth
  7. add TeHina, lemon, cumin
  8. grind until smooth, adding water if needed to get the consistency you want

Why:

  • it tastes far better than the crap you get in the store
  • you know exactly what's in it
  • despite the exorbitant use of TeHina, it's cheaper than store-bought

After:

  1. get or make good fresh pita
  2. put the Hummus on a plate with olive-oil and whatever else you want
  3. dig in!
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