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    Authentic Hummus

    Uploaded by

    bella grande
    This recipe provides instructions for making homemade hummus. It can be made with either canned or cooked chickpeas. The main ingredients are chickpeas, lemon juice, garlic, tahini, salt and olive oil. To make it, boil the chickpeas until soft, then blend all the ingredients in a food processor along with ice water until smooth and creamy. The finished hummus is topped with garnishes and kept in the fridge for up to a week.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Authentic Hummus

    Uploaded by

    bella grande
    20 views1 page
    This recipe provides instructions for making homemade hummus. It can be made with either canned or cooked chickpeas. The main ingredients are chickpeas, lemon juice, garlic, tahini, salt and olive oil. To make it, boil the chickpeas until soft, then blend all the ingredients in a food processor along with ice water until smooth and creamy. The finished hummus is topped with garnishes and kept in the fridge for up to a week.

    Original Title

    Authentic-Hummus

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    © © All Rights Reserved

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    This recipe provides instructions for making homemade hummus. It can be made with either canned or cooked chickpeas. The main ingredients are chickpeas, lemon juice, garlic, tahini, salt and olive oil. To make it, boil the chickpeas until soft, then blend all the ingredients in a food processor along with ice water until smooth and creamy. The finished hummus is topped with garnishes and kept in the fridge for up to a week.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20 views1 page

    Authentic Hummus

    Uploaded by

    bella grande
    This recipe provides instructions for making homemade hummus. It can be made with either canned or cooked chickpeas. The main ingredients are chickpeas, lemon juice, garlic, tahini, salt and olive oil. To make it, boil the chickpeas until soft, then blend all the ingredients in a food processor along with ice water until smooth and creamy. The finished hummus is topped with garnishes and kept in the fridge for up to a week.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Hummus

    Prep Time: 20 minutes, Cook Time: 20 minutes

    This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields
    about 2 cups

    INGREDIENTS

     1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
     1/2 teaspoon baking soda (if you’re using canned chickpeas)
     ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
     1 medium-to-large clove garlic, roughly chopped
     1/2 teaspoon fine sea salt, to taste
     1/2 cup tahini
     2 to 4 tablespoons ice water, more as needed
     1/2 teaspoon ground cumin
     1 tablespoon extra-virgin olive oil

    INSTRUCTIONS

    1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by
    several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing
    heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated,
    their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and
    run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this
    recipe!).
    2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and
    salt. Process until the garlic is very finely chopped, let the mixture rest so the garlic flavor can
    mellow, ideally 10 minutes or longer.
    3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to
    scrape down any tahini stuck to the sides and bottom of the processor as necessary.
    4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food
    processor, and blend until the mixture is smooth, pale and creamy. (If your tahini was extra-thick
    to begin with, you might need to add 1 to 2 tablespoons more ice water.)
    5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending,
    drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the
    processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to
    achieve a super creamy texture.
    6. Scrape the hummus into a serving bowl or platter. Top with garnishes of your choice, and serve.

    Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

    NOTES
    Recipe adapted from Michael Solomonov, via The New York Times and Bon Appetit, and Yotam
    Ottolenghi.

    HOW TO COOK DRY CHICKPEAS IN A HURRY FOR THIS RECIPE: In a large saucepan,
    combine 5 ounces (3/4 cup) dried chickpeas and 1/2 teaspoon baking soda, and fill the pot with water.
    Bring the mixture to a boil over high heat and skim off the surface foam as needed. Continue boiling over
    medium-high, adding more water if you start running out, until the chickpeas are very mushy and falling
    apart, about 1 hour to 1 hour 15 minutes. Drain in a fine-mesh colander, rinse under cool running water,
    and drain well before using. Start the recipe at step 2.

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