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COOKIN: HUMMUS bi TAHINI

posted Oct 20, 2013, 8:41 PM by Justin Lin   [ updated Mar 30, 2016, 5:58 PM ]

My friend recommended Bint Rhoda's recipe for Hummus, included below, and I've finally gotten around to making it. Bint's blog gives a brief but interesting context for Hummus and I think my version turned out pretty tasty. 

I've included my friends recommendations and the few changes to my batch.

Farah's Recommendations for Gringo J:
  • Add at least a teaspoon or two of cumin. Add more for flavor as you go along I added more lemon juice (I used 3 lemons) to taste
  • Tahini to taste as well but DON'T go overboard as it's strong and will make you insanely thirsty later. Add it slowly.
  • I didn't try with the yogurt but I'm tempted to try it another time.
  • Add water at the end slowly to smooth it out, don't just dump a bunch
  • If you have some chili or something with a kick, that is also a delicious addition
INGREDIENTS:

    Chickpeas (dry)
    Tahini
    Limes (3)
    Garlic (2)
    Ritz Crackers
    Salt
    Olive Oil
    Cumin Seeds
    Paprika 


COOKING GEAR:

    Large pot for boiling peas
    TupperWare to store hummus
    Food Processor/Blender
    Stirring Spoon


DIRECTIONS:


Step One:  Prepare your chickpeas

1.  Soak your chickpeas.  I like to soak them in hot water for 8 hours or overnight. 
2.  Rinse the chickpeas, and then pour then into another pot and boil them until tender, about one hour.  If you have a pressure cooker (I don't), you can use that and the chickpeas will be done in no time. 

*Note:  I like to make large batches of chickpeas.  After you have boiled your chickpeas, you can portion them and freeze them for later use.  I like to freeze mine in two-cup baggies, nested in a freezer bag.  This will make your next batch of hummus come together in no time!

Step Two:  Make your hummus.

2 cups chickpeas, still warm, or cold and peeled1/4 cup tahini2 1/2 fresh lemons, or about 8 tablespoons lemon juice1-2 cloves of garlic, pasted1 tsp sea salt2 tbsp yogurt (optional)Additional water (or cooking liquid from chickpeas) to thinOptional:  add in 1 tsp cumin for a smokey flavor. 

1.  Pour tahini and lemon juice into your food processor and pulse until creamy and pale in color. 
2.  Add salt and pasted garlic to your lemon-tahini sauce.
3.  Pour chickpeas and sauce into a food processor and blend until well incorporated.  Add yogurt and process again for another minute.  Then add as much water as you want to achieve your desired thinness.  Taste and adjust seasonings. 
4.  Let this all run in your food processor until silky smooth, for a couple of minutes. 
5.  Refrigerate for a couple of hours for best flavor.  Serve drizzled with olive oil, and any of the following:  sprinkled with paprika and cumin, and garnished with chickpeas, olives, pickles, or parsley. 





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