Hummus

 

This hummus is very creamy and delicious. I have made several different hummus recipes over the years but this one from the website Cookie and Kate has become my favourite.  I like to serve with vegetables, pita chips or little pretzels. In this photo I topped the hummus with a spicy calabrese mixture I found at the Italian centre. I also like to top with chopped kalamata olives or chili garlic sauce. 

Hummus

(yields 2 cups)

INGREDIENTS

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

½ teaspoon baking soda (if you’re using canned chickpeas)

¼ cup lemon juice (from 1 ½ to 2 lemons)

1 medium-to-large clove garlic, roughly chopped

½ teaspoon fine sea salt, to taste

½ cup tahini

2 to 4 tablespoons ice water

½ teaspoon ground cumin

1 tablespoon extra-virgin olive oil

INSTRUCTIONS

Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

While running the food processor, drizzle in 2 tablespoons of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Scrape the hummus into a serving bowl or platter

 Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Print Recipe: Hummus

Rinse the canned chic peas.

Place the chic peas in a medium saucepan and cover with a few inches of water. Add the baking soda. Bring to a boil and then adjust heat to simmer for about 20 minutes.

Bring to a boil and then adjust heat to simmer for about 20 minutes.

Drain through a strainer and rinse chi peas with cold water. Set aside.

In a food processor. Combine the lemon juice, garlic and salt. Process. Let mixture sit and mellow for 10 minutes. 

Add tahini to the processor. Blend. While processor running drizzle in 2 tablespoons ice water. Add a little more water if too thick.

Add cumin and chic peas to the processor. 

While food processor is running drizzle in the olive oil. Taste and add more salt if desired. Assess the consistency and add more olive oil as well. 

Drizzle a little olive oil over hummus before serving.

This is a nice topping for hummus if you like it spicy. It is a mixture of eggplant, peppers and tomatoes. 

Serve with fresh veggies.