mirror of
https://github.com/LukeSmithxyz/based.cooking.git
synced 2026-01-21 18:33:00 +00:00
49 lines
3.1 KiB
Markdown
49 lines
3.1 KiB
Markdown
---
|
|
title: "Hummus"
|
|
date: 2021-03-13
|
|
tags: ['basic', 'snack', 'spread', 'fasting']
|
|
author: jacob-smith
|
|
---
|
|
|
|
|
|
|
|
## Ingredients
|
|
|
|
- One can of garbanzo beans (chickpeas)
|
|
- 1/2 teaspoon baking soda
|
|
- 1/2 cup of tahini (also known as tehina)
|
|
- 1/4 cup (or more, to taste) of lemon juice, fresh preferred - this is about 1 1/2 to 2 lemons' worth
|
|
- 1 (or 2) clove(s) of garlic, roughly chopped (fresh or frozen pre-chopped is fine, but not dry)
|
|
- 1/4 teaspoon cumin, ground (if you have whole, toast in a dry pan until fragrant before grinding)
|
|
- 1/4 teaspoon za'atar (optional, if you can find it)
|
|
- 1 Tablespoon of olive oil, plus more for serving
|
|
- Fresh parsley (optional for serving)
|
|
|
|
## Directions
|
|
|
|
1. Drain and rinse the garbanzo beans.
|
|
2. Place garbanzo beans in a small saucepan or pot, add 1 teaspoon baking soda (this alters the pH to encourage the
|
|
beans to break down and shed their skins), and cover with a few inches of water. Bring to a boil and cook for 20
|
|
minutes, until the skins begin to fall off and the beans look overcooked/mushy. You may need to reduce the heat after
|
|
a few minutes to prevent boil-overs.
|
|
3. While the garbanzo beans are boiling, combine the garlic and lemon juice with 1/4 teaspoon salt in the workbowl of
|
|
your food processor. Pulse until a fine, uniform consistency is achieved. You may need to scrape down the top and
|
|
sides of the bowl to ensure the garlic is chopped finely enough. Leave the mixture for at least 10 minutes for the
|
|
raw garlic taste to mellow.
|
|
4. After 20 minutes of boiling, drain the garbanzo beans and their skins in a mesh strainer, then rinse for at least 30
|
|
seconds with cold water to remove any lingering taste from the baking soda.
|
|
5. Add the tahini to the food processor. Blend until creamy. Scrape down the sides and bottom of the bowl.
|
|
6. While the food processor is running on "high," slowly drizzle in two tablespoons of ice-cold water. Continue to run
|
|
on high, scraping down the bowl as necessary (1-3 times), until the mixture has enough air worked into it that it
|
|
lightens in color and thickens in texture substantially.
|
|
7. Scrape down the bowl again, then add the garbanzo beans and cumin (and za'atar, if you have it). Pulse a few times,
|
|
then set the food processor to high again. Drizzle in 1 tablespoon of olive oil, as slowly as you can manage.
|
|
8. Continue to process the hummus on high for at least one minute longer, up to three minutes longer if it hasn't become
|
|
smooth enough yet. You can make the hummus thinner at this point by slowly adding ice water a teaspoon at a time
|
|
while processing on high. Taste the hummus at this point to determine if it needs more lemon juice or more salt for
|
|
flavor.
|
|
9. Transfer the hummus into a serving bowl and smooth out the surface with the back of a spoon, creating swirls or
|
|
indentations for olive oil as desired. Top with additional olive oil and optionally finely chopped fresh parsley,
|
|
more za'atar, or a sprinkling of sumac (a spice mixture) or dukkah (a seed mixture).
|
|
10. Serve immediately or transfer to an airtight container and store in the refrigerator for up to one week.
|