The frugal gourmet

Ursy · 05-20-2010, 05:03 AM

This recipe makes the BEST hommus I've ever tasted!

It's taken from >>here<< (but I'm cutting and pasting the text below in case the web page ever moves)

Creamy Hummus
1 15 oz can of organic chickpeas (I use dried chick peas. They taste better and you can control the salt content, and I think they end up cheaper than canned. See below for prep for dried chickpeas)

1/4 cup organic tahini (I might up it to 1/3 cup next time)
Juice from 1 lemon
2 cloves garlic, crushed
1/2 tsp sea salt
1-2 Tbsp olive oil
2 Tbsp water

Drain and rinse the chickpeas and set aside. You can spend the time taking the little skins off each chickpea but it's pretty time consuming and not so much creamier that I think it's worth it. This recipe gets pretty creamy even without that step.
Combine the tahini and the lemon juice and blend until smooth and frothy. This is the key to getting it creamy, by the way. You have to combine these 2 ingredients first, essentially cream the tahini, or it just won't blend perfectly with the chickpeas.
*Note: I use a blender because I have a rockin' good oneand only a little mini prep food processor. The down side is there's always a little of the good stuff down at the bottom that's impossible to get out. You should use whichever appliance you have that you feel is best suited for this.
Add the garlic and salt and blend again.
Now add in the chickpeas about 1/3 of the can at a time and blend until smooth. Try to get as few skins as possible, this will also help with the texture. Scrap down the sides of the blender and push the chickpeas down to the bottom as needed. Once you've got all the chickpeas blended in, add the olive oil and turn on the blender and just leave it for a few minutes. I like to add in a little water too, to get the consistency just how I like it.
That's it. I'm sure that using dried chickpeas (soaked overnight then simmered until tender) would make this even better, but I am still after some level of convenience. Knowing that I can keep canned chickpeas in the cabinet means I'll usually have all the ingredients on hand and can whip this up with no advance notice. That's perfect for us.
For a fancy plate you can garnish with extra chopped garlic, olive oil, cumin, even pine nuts or slivers of roasted red peppers. Or you can take a page from my book and just eat it with pita chips straight out the damn blender. We like ours with pita bread, pita chips, blue chips, wheat crackers, our fingers, or even spread on toasted whole wheat English muffins.

-------------------------

Prep for dried chick peas (I used about a cup of dried chick peas - that's before soaking)

(taken from here http://humus101.com/EN/2006/10/14/hummus-recipe/)

1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, add 1/8th - 1/4 teaspoon baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

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05-20-2010, 05:03 AM	#11
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	This recipe makes the BEST hommus I've ever tasted! It's taken from >>here<< (but I'm cutting and pasting the text below in case the web page ever moves) Creamy Hummus 1 15 oz can of organic chickpeas (I use dried chick peas. They taste better and you can control the salt content, and I think they end up cheaper than canned. See below for prep for dried chickpeas) 1/4 cup organic tahini (I might up it to 1/3 cup next time) Juice from 1 lemon 2 cloves garlic, crushed 1/2 tsp sea salt 1-2 Tbsp olive oil 2 Tbsp water Drain and rinse the chickpeas and set aside. You can spend the time taking the little skins off each chickpea but it's pretty time consuming and not so much creamier that I think it's worth it. This recipe gets pretty creamy even without that step. Combine the tahini and the lemon juice and blend until smooth and frothy. This is the key to getting it creamy, by the way. You have to combine these 2 ingredients first, essentially cream the tahini, or it just won't blend perfectly with the chickpeas. *Note: I use a blender because I have a rockin' good oneand only a little mini prep food processor. The down side is there's always a little of the good stuff down at the bottom that's impossible to get out. You should use whichever appliance you have that you feel is best suited for this. Add the garlic and salt and blend again. Now add in the chickpeas about 1/3 of the can at a time and blend until smooth. Try to get as few skins as possible, this will also help with the texture. Scrap down the sides of the blender and push the chickpeas down to the bottom as needed. Once you've got all the chickpeas blended in, add the olive oil and turn on the blender and just leave it for a few minutes. I like to add in a little water too, to get the consistency just how I like it. That's it. I'm sure that using dried chickpeas (soaked overnight then simmered until tender) would make this even better, but I am still after some level of convenience. Knowing that I can keep canned chickpeas in the cabinet means I'll usually have all the ingredients on hand and can whip this up with no advance notice. That's perfect for us. For a fancy plate you can garnish with extra chopped garlic, olive oil, cumin, even pine nuts or slivers of roasted red peppers. Or you can take a page from my book and just eat it with pita chips straight out the damn blender. We like ours with pita bread, pita chips, blue chips, wheat crackers, our fingers, or even spread on toasted whole wheat English muffins. ------------------------- Prep for dried chick peas (I used about a cup of dried chick peas - that's before soaking) (taken from here http://humus101.com/EN/2006/10/14/hummus-recipe/) 1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate. 2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume. 3. Wash the chickpeas well and put them in a large pot. Cover with water, add 1/8th - 1/4 teaspoon baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water. 4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.