Heyy, I just bought all these Chick Peas, so I am gonna make Hummus, I am boiling the water and then i am going to put the peas in the boiling water and let them soak until they are soft. But than what do i do after that? Peace and Love, Dan
You either blend them or just mash them up with minced garlic, lemon juice, olive oil and tahini(sesame seed paste). Use as much or as little as you like to get your desired flavor and smoothness. you can add other spices too.
Well I did it, it turned out pretty good. I did everything you said except I didn't have any Tahini, so you can tell its different than any normal Hummus, but it still tastes real good. Peace and Love, Dan
A bit of garlic,black pepper and sour cream are also good.It is better to slightly over cook the chick peas.Also you soak before you cook! BTW crockpots (slowcookers) are great for cooking any of the dried pulses, although it always works better to pre-soak.
I did mention garlic , but good call about pre-soaking the chick peas. I usually let 'em soak over night, and then boil the next day for @ two hours. Unless you use canned, them the don't need soakin'.
Definitely better to soak overnight. I sometimes make it with tahini, sometimes without - it's great either way!
this is my fav food, and seems to be hard as fuck to make... every diff brand of hummus i bought from a store is SO different... and im dumbfounded as to how to remotley get each certain taste... i made a batch that tasted just like Oasis brand once... but thats not my type... my homemade roasted tahini is light years different than the store bought tahini.. every drop of lemon juice counts... then you have 50 herbs n spices to choose from. ive been trying to make some decent hummus from scratch for half a year now, and still aint got it right... and ive followed recipes very close but they dont do the trick yet...
put sesame seeds in a pan over medium heat, for 3 - 4 minutes, shaking a few times. then put in blender or processor for long time, i put in a bit of sesame oil too till its creamier... tastes way different than the jars at the store
very few store bought are good ~ I have found 1 place here is AZ ,, Sprouts farmers market and that is cuz they make it fresh just like you would at home.The others are full of preservatives etc... forget the store bought kind ,,unless it is a fresh delly and they let you sample it . keep trying to make it. I put my garbanzos in a food processor ,,1 can ,, then about 2 tble spoons olive oil ,,start blending,,, add 1-2 garlic cloves & a 1/2 teaspoon tehini,,, and lemon,,, keep blending ,,keep sticking your finger in there and tasting it,,, you may want more garlic,,, more olive oil ,, just start with the beans & oil and blend and taste,,,add blend and taste...
Oh Hummus thread, where have you been all my life?? Here's my recipe for a very lemony, garlicky hummus. I like the strong stuff. I've found that a 12-hour coldwater soak cuts cooking time considerably, and seems to minimize the dreaded-- how shall I say?-- hummus farts. Lemony Hummus 2 cups dried chickpeas 1 lemon, peeled, seeded, and chopped 3 cloves raw garlic, minced 1/3 cup extra-virgin olive oil 1/3 cup raw sesame butter (tahini) 1 tsp salt (or to taste) Soak the chickpeas in cold water for 12 hours, changing the soaking water a few times. This will make them cook much more quickly, and they'll have a creamier texture. Rinse well (get the farty foam out). Boil and then simmer chickpeas in a big pot with 9 cups of water for 2 hours, or until they are creamy-soft in their skins. Don't salt the water-- salt will toughen the beans. Drain well, but save the cooking liquid. Mix all ingredients in a large bowl and puree with an electric mixer, mashing tool, and/or (this is really the best) your hands! Squeeze and squish it up! It's fun! Add the garbanzo liquid, a little at a time, until you've got the right consistency (as thick or thin as you want it). Taste for salt. This recipe makes too much hummus, which will keep in the fridge for about a week.
