Hummus Recipe

Categories: Recipes

Hummus

Hummus. Hummus is a dish that has so many regional variations. And to try and decide which region's is more authentic is a biblical and political debate that I won't touch. It may be a bit salty, but for some that's the way it's supposed to be!

Ingredients

It’s of Soaking Solution
Prepare 225 g of chickpeas
Prepare 1 tsp of baking soda
You need 2 tbsp of salt
Prepare of Boiling Ingredients
It’s 6 c of water
Prepare 1 tbsp of salt
Prepare 1 tsp of baking soda
You need 1 of small onion, split in half
Prepare 1 of small stalk celery
You need 1 of small carrot
Prepare 2 cloves of garlic
You need 2 of bay leaves
You need of Tahini Ingredients
You need 150 g of tahini paste
You need 1 of whole head of garlic
You need 1/2 c of fresh lemon juice
You need 1 tsp of ground cumin
You need of Water
You need of To Taste
You need of Paprika
Prepare of Salt
It’s of Za'atar spice mix
It’s of Olive oil

Steps

Soak chickpeas with the salt and baking soda overnight, then rinse and drain thoroughly. Optionally, while rinsing, rub chickpeas together and remove as much of the chickpea skin as possible..
In a medium-large stockpot, add chickpeas and all "boiling ingredients" (the mirepoix ingredients) and bring to a boil. Reduce to a simmer and cook for approximately an hour to an hour and a half, until the chickpeas are mushy. We found that there was no need to go to the 2 hour mark as in the original recipe..
While the chickpeas simmer away, make the tahini: pour lemon juice and garlic into a blender and pulse until smooth. Drain and filter the garlic pulp from the mixture..
In the lemon/garlic juice, mix the rest of the Tahini ingredients. While stirring, the tahini sauce will seize. Add a few tablespoons of water at a time until the tahini can be easily incorporated into hummus; we want both mixtures to be a similar viscosity to do this easily. Save salting for the very end. Set aside..
Once your chickpeas are cooked and mushy, discard celery, bay leaves, and onion. While still boiling hot, carefully scoop out chickpeas, garlic, and carrot into a blender. Add cooking liquid until there is enough to rise to about 1-2 cm below the top of the chickpeas. We can always add more liquid to blend, but too much will result in a soupy mess. *Important: while blending, take the middle cap of your blender lid off and cover with a towel instead. We don't want to trap steam!*.
Pour blended chickpeas into a mixing bowl, and mix in your tahini paste. As the mixture cools down, it will begin to thicken quite substantially. If the mixture is still too tight, add your cooking liquid or water to the hummus until your texture is just right..
Season mixture to taste with salt. When serving, scoop out onto a plate, drizzle with olive oil, sprinkle with za'atar and paprika and flaky salt..

It is popular in the Middle East and in Middle Eastern cuisine around the globe. Chickpeas are an excellent source of protein, vitamins and minerals. Instead of chips, try pairing the hummus with a healthy dipper like carrots, radishes or celery for extra benefits. Serve hummus as a dip with pita bread wedges or assorted fresh vegetables. (Here's how to make pita bread at. Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za'atar.

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