Ultimate Hummus
- Ready In:
- 13hrs 5mins
- Ingredients:
- 10
- Yields:
-
2 cups hummus
- Serves:
- 8
ingredients
- 1⁄2 cup desi chickpeas
- 1⁄8 teaspoon baking soda
- 3 tablespoons lemon juice
- 6 tablespoons tahini, stirred
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, minced
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon ground cumin
- 1 pinch cayenne
- 1 tablespoon parsley, minced
directions
- Soak chickpeas overnight in a quart of water. Drain, then combine in a large stockpot with baking soda and a quart of clean water.
- Bring to a boil and simmer gently about an hour, until beans are tender.
- Drain, reserving 1/4 cup of the bean cooking water, and cool.
- Combine lemon juice and bean cooking water in a bowl and set aside.
- Combine tahini and olive oil, stir together and set aside.
- In the workbowl of a food processor, process chickpeas, garlic, salt, cumin and cayenne until almost fully ground, about 15 seconds. You may need to pause occasionally to scrape down the sides of the bowl.
- With machine running, add lemon-water mixture in a steady stream; scrape down the bowl and process one minute.
- With machine running, add oil-tahini mixture in a steady stream; process about 15 more seconds until the hummus is smooth and creamy.
- Transfer to serving bowl and garnish with minced parsley and drizzled olive oil.
- This will keep in the fridge for about 5 days. Makes about 2 cups.
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Reviews
-
This is delicious. For those not familiar with desi chana, it is a type of chickpea, also called kala chana or black chickpeas. Most Indian stores have this in the bulk food section. I have read that it is healthier than regular chickpeas/garbanzos. I only gave it 4 stars because I made substitutions. I used a sesame oil for the tahini (don't like it) and lemon juice to taste. Also, unless you really like garlic, you might want to halve that as well.
RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.