Another week, Another Batch of Hummus

Another week, Another Batch of Hummus

My first post deals with a staple Israeli, Middle-Eastern food: Hummus.

I’m giving you a basic recipe for my Hummus paste but will post more ideas and suggestions for Hummus dips later.

I prefer home-cooked chickpeas to canned ones so every couple of weeks, I soak 500 grams (1.1 lb) of chickpeas in plenty of water and leave them in the water for 12-24 hours, changing the water 3 times !!! during this time.

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After the chickpeas have spent 12-24 hours in water,

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drain them and rinse,

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place in a pressure cooker, cover with water and cook for 2 hours !

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After the chickpeas have been cooked – you can either make the hummus right away (I love it when it’s warm) or – drain the chickpeas, divide into plastic bags and freeze.

I divide the remaining chickpeas into portions of 150 grams (5.25 oz) – which yields one serving and take it out of the freezer the day before I intend to make the hummus or defrost it in the microwave for several minutes.

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My basic Hummus paste recipe (2 servings)

300 grams (10.5 oz) COOKED chickpeas

100 grams (3.5 oz) raw tahini

2 Tbsp fresh squeezed lemon juice

5-6 Tbsp water (I recommend using the water that the chickpeas were cooked in)

1-2 crushed garlic cloves (optional)

salt and black pepper to taste

cumin – optional but highly recommended.

Place all the ingredients in a food processor or blend them in a bowl with a stick blender. The paste should be thick but if it’s too thick – you can add a little bit more water.

The best way to serve it is warm with a dollop of tahini paste (Tarator, in Arabic).

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About vegetarian foodesigns from the land of milk and honey

Shalom. My name is Michal and I'm Israeli. I would like to share with you my passion to vegetarian food, cooking and baking from scratch, using local ingredients (whatever I can find in the market, instead of using canned ingredients)
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17 Responses to Another week, Another Batch of Hummus

  1. THIS is amazing! Love it

  2. n4meat says:

    My recipe doesn’t need a pressure cooker or anywhere near as long to cook. Looking forward to reading more!

  3. So how come it takes you a lot less to cook those stubborn chicks? sorry, chickpeas (-: I guess I love them very tender before I make a paste out of them.

  4. I cook my beans in the slow cooker. I make sure there is plenty of water, and turn it on low for 6 to 8 hours. The beans are usually very soft, almost too soft for some meals! I’m also bad, because I don’t pre-soak them. I just sort through them for stones and bad ones, rinse them, and cook.

    • You have to pre-soak them at least over night. It’s a must when it comes to chickpeas and beans. Why don’t you?
      Then you can cook in a pressure cooker for 2 hours. Do you have a pressure cooker?

      • I don’t have a pressure cooker, so that makes beans a longer process for me. I know that soaking is supposed to help eliminate some of the sugars and other bits and pieces that cause gas, but I’ve never noticed a difference one way or the other, so I take the lazy approach.

  5. glutenfreeveganduo says:

    I finally came up with my hummus recipe! Check it out 🙂
    http://glutenfreeveganduo.wordpress.com/2013/11/19/our-hummus-in-the-blender-recipe/

  6. Pingback: Hummus: served with tahini sauce/tarator and sauteed mushrooms | Vegetarian Foodesigns from the Land of Milk and Honey

  7. Pingback: Hummus with Avocado | Vegetarian Foodesigns from the Land of Milk and Honey

  8. I love hummus. I must be Israeli at heart. 🙂

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