Hummus


My wife and I made hummus yesterday. Here's how it happens:


Soak 1 pound of dried chick peas overnight adding some salt and baking soda to the water.


In fresh water, boil the chick peas until they are soft (about 20 minutes in a pressure cooker and more than an hour in a a regular pot).


Drain the chick peas and let them cool a while.


Remove the peels of the chick peas individually (this is the time-consuming part).


Mash up the chick peas using a blender.


Add: about 1/2 cup tahini (ground up sesame seeds and sesame oil, which you can find at a health food store or Trader Joe's), about 1/4 cup olive oil, a few garlic cloves, 1/2 teaspoon cumin, lemon juice, salt and/or chicken bouillon, and just enough hot water to get the hummus the right consistency.


Blend it all together until it's creamy. It should be easier to spread than peanut butter.


If you can't find tahini, try using a little extra olive oil. You can also blend some red pepper into it, but be sure the blend it well enough for the hummus to stay creamy.
You can serve it on a plate or in a bowl and drizzle some more olive oil and/or paprika on top.


Hummus is served cold and can be eaten with good bread, or even with vegetables as a spread or dip.

Comments

Stacey said…
I think I have made this dish like ten times in the past thrre months. Can't get enough of it but of course I used canned chick peas... ;)

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