Crazy-Smooth Crazy-Good Hummus ♥


I've made plattersful of hummus over the years, always with canned chickpeas. But once I discovered an easy cooking technique that tenderizes the chickpea skins, creating an ultra-smooth, ultra-rich (but lower-calorie) hummus, it became a kitchen staple. The fridge rarely is without a batch of hummus!
THREE SIMPLE BUT SPECIAL TECHNIQUES



IDEAS FOR A MEZE PLATTER Even for just the two of us, some times for dinner I'll put out a big platter filled with small servings of simple Middle Eastern-style foods. It's called meze [pronounced MEZ-zay], the Arabic tradition of gathering small plates on a large communal platter. It's a convivial way to eat, a small bite here, a morsel of conversation there, a sip of wine along the way. For a party, a small meze of two or three small, light appetizers is a welcome way to help guests stave off hunger until dinner moves to the table. Here are some ideas, I didn't realize I already had so many in my recipe collection!









RECIPE for CRAZY-SMOOTH CRAZY-GOOD HUMMUS
Hands-on time: 15 minutes
Time to table: 15 minutes
Makes about 1-2/3 cups
Time to table: 15 minutes
Makes about 1-2/3 cups
Plan ahead! This recipe calls for cooking dried chickpeas ahead of time in a special way that tenderizes chickpeas' tough outer skins, I call them Jerusalem Chickpeas, dried chickpeas cooked especially for hummus. For this recipe, you'll use the equivalent of a 16-ounce can of chickpeas, rinsed and drained, that's about 271 grams of cooked chickpeas.
1 small-ish clove garlic
scant 1/2 teaspoon kosher salt
271 grams cooked Jerusalem Chickpeas
1/4 cup (60g) tahini
1 tablespoon lemon juice
1-1/2 tablespoons ice water + more as needed
Toasted white and black sesame seeds, optional
In a food processor, first process just the garlic and salt together, mincing the garlic down to tiny-tiny bits; if needed, add just a few chickpeas to help grab onto the garlic. Add all the chickpeas and process until very, very smooth; take your time, really let the food processor work, you'll probably need to scrape the sides and the bottom two or three times. Add the tahini, again, really work it in, let the food processor really combine and smooth out these two ingredients.
Add the lemon juice and ice water, process until smooth. A teaspoon at a time, add more water until the hummus reaches the desired consistency.
Transfer to a refrigerator dish and refrigerate until ready to serve.
MAKE-AHEAD TIPS This will keep in the fridge for a week or so.
ALANNA's TIPS & KITCHEN NOTES


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MORE FAVORITE HUMMUS RECIPES
~ How to Cook Dried Chickpeas Especially for Hummus aka "Jerusalem Chickpeas" ~~ Cauliflower Hummus ~
~ Pumpkin Hummus with Honey ~
~ Eggplant Sandwiches with Cilantro Hummus ~
~ more recipes with beans, lentils & other legumes ~
from A Veggie Venture
~ Chicken Greek Salad with Simple Hummus ~
~ more recipes for canned & dried beans ~
from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS
Turkey & Turnip Soup














A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015 & 2018
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015 & 2018
Very delicious and easy to make recipe.
ReplyDeleteSomething new to make on this weekend.
Thanks for sharing with us.
I am definitely going to try adding water next time rather than more oil!
ReplyDelete