Hummus Recipe-Confident in the Kitchen-Jean Miller

Hummus

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Welcome » Hummus

Hummus is fantastic food. Not only is it incredibly tasty, but it also makes a complete protein (like meat) because it combines a legume (chickpeas) with a seed (sesame). We have never been vegetarians, but this is so good, I can almost envision it as possible. You can use canned chickpeas in a pinch. However, they cost more, and the canning liquid is often thick with additives. Can you guess that I am in favor of the dried?

Hummus Recipe

  • Servings: 8
  • Calories per: 134
  • Active Time: 15 min
  • Total Time: 4 hr 45 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 3 cups tap water
  • ¾ cups dried chickpeas, picked over, rinsed, and drained to eliminate debris
  • 1 teaspoon fine sea salt
In a 1-quart tri-ply saucepan, bring all to a boil over high heat(~5 minutes). Cover (a glass lid works well for monitoring) and promptly reduce heat to hold at a simmer until chickpeas easily mash with your thumb (~1 ½ hours). Drain through a mesh strainer, reserving all the cooking liquid. In the final half-hour, start the onions and garlic. Glass makes monitoring easy. Gentle simmering softens chickpeas without damaging turbulence.
  • ½ cup (2 ounces) sliced yellow onion
  • 2 cloves (½ ounce) garlic, crushed and quartered
  • 1 tablespoon olive oil
On a toaster oven sheet pan, toss onion and garlic with oil to evenly coat; spread in an even layer. Roast in a toaster oven at 350°F until onion shows signs of browning (~18 minutes). Transfer to a food processor, along with the drained chickpeas. Large pieces of garlic are less likely to burn during roasting. Regular olive oil is sufficient here; heat destroys and wastes the subtle flavors of expensive extra-virgin. Onions and garlic mellow and sweeten when roasted.
  • ¼ cup lemon juice (1-2 lemons)
  • 1 tablespoon olive oil
  • 1 tablespoon tahini (sesame paste)
  • ½ teaspoon black pepper, finely ground
  • ¼ teaspoon smoked paprika
Add all to the food processor, along with 1 1/4 cups of the reserved cooking liquid. Purée until it is absolutely smooth, stopping as needed, to scrape down the sides with a silicone spatula. Pour into a shallow 1-pint container; use the end of a spoon to make a spiral groove in the surface. Do not reheat the purée at any time. Lemon juice adds flavor and is a natural preservative. Hummus purée seems a little thin when freshly made, but thickens with refrigeration. Reheating hummus causes solidification.
  • 1 tablespoon extra-virgin olive oil
  • 1/16 teaspoon smoked paprika
Drizzle oil in a spiral over hummus; finish with paprika. Chill 2-3 hours before serving. Finishing with extra-virgin olive oil adds a fresh layer of flavor and helps prevent dehydration.

Additional Testing Notes: 1/4 teaspoon sesame seed oil may be substituted for the tahini.

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