Thursday, July 3, 2008

Homemade Hummus

I learned this form my husbands family. People think it is difficult to make. WRONGO! So simple. And all the ingredients can be purchased in any local grocery store...OK, maybe not in the middle of Montana.

1&1/2 cup dry chickpeas(Garbanzo beans)
2T baking soda
1/4-1/3 cup tahini
1/2-1 t salt
Juice of one lemon
1-2 cloves garlic, crushed
You can start this process before you go to bed, or if you are an early riser, as soon as you get up.(I prefer before I go to bed)

Soak your dry chick peas in enough water to be covered by about 2 inches(The beans will swell) and baking soda. the next morning, drain your beans and rinse thoroughly. Place chick peas in cooking pot and cover with water. Bring to a boil, taking care to remove any foam that occurs during boiling. Once beans are cooked through, turn off heat and let beans cool down(Very important)

Once chick peas are cooled, use a straining spatula and place chick peas in a food processor. Add tahini, salt, lemon juice, and garlic. Puree, until smooth. Your hummus should be the consistency of pancake batter. If too thick, then use the reserve liquid form the boiled chick peas to thin out your hummus. If you prefer more lemon, then add it, and the same goes for the salt or garlic. I like mine garlicky and salty, you may not.

Transfer finished hummus to shallow bowl. Drizzle with olive oil and sprinkle with paprika. Serve with pita bread or raw veggies.


Tara B. said...

So glad you posted this today! I was just searching for a good Hummus recipe!

Sorry to hear about your surgery, hope all goes well.

I am enjoying your blog quite a bit. I also followed your links to other cooking/recipe blogs and found some others I like!

I'm going to add yours and the ones listed as well as some other really great ones I found in my sidebar later today.

Chile said...

I love making hummus and usually cook my garbanzos in the pressure cooker to keep from overheating the kitchen. I'm curious what the baking soda does in the soaking stage.

The Cooking Lady said...

the baking soda is two fold. It takes out the gas producing compounds and softens them up, so you can cook them quicker.

I have cooked them in a pressure cooker, and trust me when I say the way I described it gets them waaay softer.

And we only cook them about 15 minutes on a semi hight heat once they reach a solid boil.

Boil 5 or so minutes. Cook another 15 or so minutes.

Hope this helps. This was just how I was taught, and I learend from a bunch of Arabic women, and boy did they teach me tons about Middle Eastern dishes. I hope to get more of them up before I head out to surgery.