1. The original cookbook recipe.
2. Tim's tips.
3. My two cents.
The Original Cookbook Recipe - Part One
12 oz. chickpeas, soaked overnight
1 small dried red chili
1/2 teaspoon cumin seed or ground cumin
salt and freshly ground black pepper
1 clove of garlic, peeled
1 1/2 tablespoons tahini (sesame seed paste - sold in most supermarkets)
4 tablespoons extra-virgin olive oil
lemon juice to tast (approximately 2 tablespoons)
Rinse the soaked chickpeas and put them in a large pot. Cover with water and bring to a boil. Cover the pot and simmer for 1 1/2 hours or until tender, skimming as necessary. Drain, saving a little of the cooking water.
In a mortar and pestle pound the chili and cumin with a teaspoon of salt. In a food processor, finely chop the garlic, then add the chickpeas, chili, cumin and tahini and pulse them until smooth. Add the salt, pepper, oil and lemon juice to taste. If you prefer the hummus a bit thinner, add a little of the cooking water until you are happy. And there you have it!
Tim's Tips -Part Two
I buy canned chickpeas - no cooking needed. I use one can. Drain them and save the liquid from the can.
I do use a mortar and pestle (great to have). Instead of a whole chili, I just use the crushed red pepper like you see at pizza places. I ground about 1 1/2 teaspoons with the cumin seed and the salt.
I put all of this in a blender instead of a food processor.
I use a garlic press instead of chopping garlic.
It's pretty thick, so i use some of the liquid from the can and lots of lemon juice.
We eat ours with carrots, broccoli, cauliflower and pita that we heat in the microwave.
1 small dried red chili
1/2 teaspoon cumin seed or ground cumin
salt and freshly ground black pepper
1 clove of garlic, peeled
1 1/2 tablespoons tahini (sesame seed paste - sold in most supermarkets)
4 tablespoons extra-virgin olive oil
lemon juice to tast (approximately 2 tablespoons)
Rinse the soaked chickpeas and put them in a large pot. Cover with water and bring to a boil. Cover the pot and simmer for 1 1/2 hours or until tender, skimming as necessary. Drain, saving a little of the cooking water.
In a mortar and pestle pound the chili and cumin with a teaspoon of salt. In a food processor, finely chop the garlic, then add the chickpeas, chili, cumin and tahini and pulse them until smooth. Add the salt, pepper, oil and lemon juice to taste. If you prefer the hummus a bit thinner, add a little of the cooking water until you are happy. And there you have it!
Tim's Tips -Part Two
I buy canned chickpeas - no cooking needed. I use one can. Drain them and save the liquid from the can.
I do use a mortar and pestle (great to have). Instead of a whole chili, I just use the crushed red pepper like you see at pizza places. I ground about 1 1/2 teaspoons with the cumin seed and the salt.
I put all of this in a blender instead of a food processor.
I use a garlic press instead of chopping garlic.
It's pretty thick, so i use some of the liquid from the can and lots of lemon juice.
We eat ours with carrots, broccoli, cauliflower and pita that we heat in the microwave.
After you put it in a bowl, you can top it with paprika for color and some drizzled olive oil.
Mer's Two Cents - Part Three
I used canned chickpeas, drained them, and saved the juice just like Tim said. I used a little bit of juice at the end to moisten.
Skipped the mortar and pestle part...I have a Kitchen Aid food processor and it worked beautifully!
I used ground red pepper...and not very much either. Maybe 1/8 tsp. I don't like things too spicy.
Like Tim, I used my garlic press to "mince" the garlic.
I like hummus with tortilla chips. I also like to spread warm hummus on a tortilla and top with steamed veggies for a veggie wrap!
I bought some pita pockets today to try and make pita chips next time.
1 comment:
Thanks for the recipe - we'll have to try it. We love hummus on spelt toast (Rudy's Organic Ancient Grains is our fave) along side yummy soup.
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