Later On

A blog written for those whose interests more or less match mine.

Really good hummus

with 2 comments

First, I get dried chickpeas and soak them for 8 hours and then cook them for 8 hours in a 200ºF oven, where 8 hours is either overnight, or during the day. Since they require no attention, you can do it either way.

I bought this little KitchenAid food processor just for this sort of thing, and I have to say it works like a charm. Pesto is next—plus “hummus” from other beans and other nut butters.

I put into the processor:

  • 1/4 c fresh lemon juice (2 lemons, roughly)
  • 1/4 c tahini (because it’s so gummy, I use my hemispherical 2 Tbsp measuring soon: easy to use spatula to disgorge the contents: 4 Tbsp = 1/4 c, so two of those spoonfuls does the job)

I processed that for about 90 seconds total. Because this processor is a snug fit, you don’t really need to push down stuff that spattered onto the sides, but you can.

Then add:

  • 1 clove garlic, chopped
  • 2 Tbsp olive oil
  • 1/2 tsp kosher salt [I now skip the salt – LG]
  • 1/2 tsp ground cumin

Sometimes I add cayenne pepper or ground chipotle. Sometimes I cut a scallion into sections and add that. Or I might add a jalapeño.

I chop the garlic clove because a whole clove is streamlined enough that it can ride the flow past the blades and not get processed. Chopping it a little helps the blades do their job.

Process that for about 90 seconds. Then add chickpeas in two batches. If you’re using canned chickpeas in a 15-oz can, drain and rinse the chickpeas, then add half, process for a minute, add the other half, and process for another 1.5-2 minutes.

If you wan to cooked your own chickpeas, you can cook just 3/4 cup, which will make the same amount you get from a 15-oz can. I prefer to cook a larger batch (so I will have cooked chickpeas on hand for other things). If you cook a big, measure out 1.5 cups or 250g (or 9 ounces).

Really, cook your own. There’s nothing to it. Cook them until they’re tender. If you add a teaspoon of sodium bicarbonate (baking soda) to the water, that will help tenderize them and reduce cooking time.

I’ve never had the hummus be too thick, but if it is, you can process in 1-2 tablespoons water.  To serve, drizzle with olive oil, sprinkle with paprika, and enjoy.

This amount just fills the little KitchenAid nicely. And the processor is easy to clean.

Written by Leisureguy

8 July 2013 at 6:38 pm

Posted in Food, Recipes

2 Responses

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  1. Interesting technique withe the chickpeas. I always use a pressure cooker – do you think they taste better with this approach? Are they tender enough for channa masala?

    The Eldest

    9 July 2013 at 2:14 pm

  2. Pressure cooker would probably work well. The chickpeas come out very tender, especially after the overnight cooking, which means a little longer cooking.


    9 July 2013 at 2:42 pm

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