I'm back on my hummus kick and I've been buying it from both Aldi and Costco. I decided to quit being lazy and break out the food processor, sadly I haven't made it in a couple years.
While searching Amazon for my usual dried garbanzo beans I stumbled across this tahini. It's extremely smooth with no solids. Most all of the tahini I've bought in the past is like natural peanut butter, where the oil and solids will eventually separate. That's not the case with this brand, it's a consistency similar to maple syrup.
I just made a test batch and it's by far the creamiest hummus I've ever made, the only time I've had it this smooth was at a restaurant. My only regret is that I didn't make a bigger batch.
The recipe below is my general guideline, I don't use quite as much lemon and I like to add a little cumin to mine. I'll usually top with a little olive oil and paprika. You can easily tweak it to your taste.
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https://www.amazon.c...product_details
Authentic Lebanese hummus recipe
- 1 cup dried chickpeas
- 1 tablespoon bicarbonate of soda + 1 tsp
- ½ cup tahini
- 2 large lemons approx half a cup.
- 1 teaspoon salt
- 1-2 cloves of garlic
- 2 ice cubes
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Soak the chickpeas in a large bowl full of water. Add 1 tablespoon of bicarbonate of soda, stir and soak overnight. The chickpeas should double in size the next day.
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Rinse the chickpeas and place in a pot with double the amount of cold water. Add 1 teaspoon of bicarb and stir well
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Bring to the boil, then lower the heat and cook for an hour. Skim off any scum from the surface and top up the boiling water if it runs low.
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Test one chickpea by squishing it between your fingers, the skin should come away easily.
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Drain the chickpeas into a colander but reserve one cup of the water aside.
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Now you have to work quickly and remove as many of the skins as you can before they cool. You don't have to remove every single one but aim for ¾ at least.
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Put the chickpeas in the food processor along the tahini, lemon juice, garlic and salt along with a drizzle of extra virgin olive oil
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Whizz the chickpeas for a few minutes. Add 2-3 ice cubes and whizz again until smooth.
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Taste the hummus and add more lemon, salt, tahini or chickpea water as necessary to get the perfect texture.
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Drizzle with good extra virgin olive oil upon serving.
Edited by VolFan, 16 June 2024 - 09:47 AM.
