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Ingredient
Hummus (Garbanzo or Chickpea Dip)
Introduce
Chef :
RicardoHummus (Garbanzo or Chickpea Dip)
Two of my grandparents were from Lebanon, thus I grew up eating and loving Middle Eastern food. This is how I make hummus these days. Note: A Nutribullet-kind of blender will yield a smoother hummus than a food processor will.
Ingredient
Food ration :
6 peopleCooking time :
2 hrs 15 m plus overnight soaking time
1 cup
dry chickpeas
2 teaspoons
baking soda
1/4 cup
freshly squeezed lemon juice
1/2 cup
tahini
2 tablespoons
extra virgin olive oil, plus more to garnish
1 tablespoon
+ 1 teaspoon cumin
Cooking instructions
* Step 1
Rinse chick peas until water is clear. Soak with clean water and baking soda overnight.
* Step 2
Change water and boil for 75 minutes until chick peas are tender and not crumbly. Save approx. 3/4 cup of cooking water and discard the rest.
Remove as many skins as possible.
* Step 3
Remove and discard germ from garlic, if present. Roughly chop garlic. Mix in a small bowl with lemon juice. Let rest at least for 10 minutes.
* Step 4
Drain chick peas and put in a blender or food processor, along 1/2 cup of the cooking water, the garlic and the lemon juice. Add more cooking water if necessary.
* Step 5
Transfer to a bowl and stir in tahini, cumin, oil, salt, and white pepper, to taste.
* Step 6
Transfer to a serving bowl. If desired, sprinkle sweet paprika, drizzle more olive oil, and scatter chopped parley.
Note: if there is a photo you can click to enlarge it
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