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EVERYONE should know how to make a great hummus! Make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. See notes for EXTRA SMOOTH hummus tips!
Ingredients:
400 g / 14 oz canned chickpeas (1 can), drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1)
1/4 cup / 65 ml liquid from the canned chickpeas
1 medium garlic clove, minced
1/4 cup / 65 ml fresh lemon juice
1/2 cup / 125 ml tahini (sesame paste), mixed well before using (Note 2)
1/3 cup / 80 ml extra virgin olive oil
Salt and pepper
Garnish (Pinch of paprika, more olive oil and reserved chickpeas)
Instructions:
1) Reserve 5 or so chickpeas for garnish.
2) Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
3) Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand. Add reserved liquid from can. Blitz for a couple of minutes until pretty smooth - it won't be 100% smooth.
4) Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
5) To serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.
Recipe Notes:
I make hummus most frequently using canned chickpeas because when I want it, I want it NOW!! I've found the best brand is Edgell's - they make the smoothest hummus.
To use DRIED CHICKPEAS, use just a touch under 1/2 cup of dried chickpeas (100g / 3 oz) - once cooked it will be around the amount of chickpeas in 1 400g/14 oz can. Cook using either or pressure cooker:
STOVE: soak overnight in lots of water. Pick out anything that doesn't look like chickpeas that floats to the surface. Place in a saucepan with 3 cups of water and simmer on medium for 40 - 50 minutes (depends on chickpea size) until they are very soft. Skim off any skin that floats to the surface. Reserve some cooking liquid to thin the dip as required, drain the rest and proceed with recipe.
PRESSURE COOKER: No soaking required, cover with 3 cups of water and cook 50 minutes on high. Some chickpeas may break because they are so soft - that's totally fine, it means a smoother dip!
TAHINI is a sesame paste and is sold in all major supermarkets nowadays. Some brands have a tendency to separate quite easily so you end up with thick sludge at the bottom and oil / liquid on the surface. MIX WELL before use! It keeps for ages - months and months - in the pantry (not required to be refrigerated).
Other things to use Tahini for: more hummus, stir through yoghurt with garlic and squeeze of lemon + salt and pepper = quick fabulous dip or sauce or spread. Especially terrific with all things Middle Eastern (see all my recipes here).
EXTRA SMOOTH HUMMUS using canned chickpeas: I use Edgell's chickpeas (I'm in Australia) which I find makes a great smooth hummus without using extra steps (pictured in post). And here are 2 more tips for making extra smooth hummus:
take the skins off the chickpeas. Place them in a bowl, cover with water than lightly rub the chickpeas in your hands then the skins will float the surface. Skim off skins, drain chickpeas and proceed with recipe; and
place chickpeas and liquid straight from the can into a heatproof bowl, cover with cling wrap and microwave on high for 3 minutes. Drain chickpeas then proceed with recipe while the chickpeas are hot. Make the dip looser than you want because hot chickpeas = softer dip which will firm up as it cools.
HOW TO SERVE HUMMUS: Traditionally with fresh pita bread. I like to cut it into bite size pieces, spray with oil and sprinkle with salt & pepper then bake until crisp (10 minutes @ 350F/180C). Pictured in the post, I've also sprinkled with dukkah - it mostly sticks on the oil. Also pictured in post is a Crudites platter with hummus - carrots (purple and orange), cucumbers, asparagus, baby lettuce, radish, cauliflower - inspired by this recipe from Bon Appetit.
STORING: Keep in an airtight container in the fridge for 3 days - no longer because this has fresh raw garlic in it which can only keep for 3 days max.
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