I have been making hummus for sometime, tried many versions all over the world. It's a fun, cost effective, simple process with simple ingredients, versatile. Try playing with the ingredients to find out what suits you best, customize it for yourself. Today finally had a chance to organize my notes and made two more batches. I think it's ready to be published now :)
Here are a few notes and the recipe below;
I have made hummus from the scratch by soaking the garbanzo beans overnight, pressure cooking, and also used the cooked canned ones. The difference is not significant, so cooked canned ones are just fine.
Using canned ones, I made side by side batches, one with peeling the skins of each and every bean and the other one without peeling. The difference was not noticeable unless you're looking for it.
When it comes to the brands, prefer buying reduced or low sodium and plain ones.
After opening the cans, drain and quick rinse the beans to get rid of excess sodium
Unless you have a large capacity, powerful blender make one batch at a time, it's hard on the machine, and doesn't mix well if packed. Just make one batch, remove and move to next without cleaning up much.
When blending, let the motor run for a minute or two in high to incorporate as much as air as possible to make it silky and smooth.
Garlic; since the ingredients won't be cook further, although it's healthy, I don't recommend adding and consuming raw garlic. If that doesn't bother you or anyone around you, you can use 6-10 garlic per can :)
Let it sit in the room temp for few hours to develop further flavor or bring to room temp later if you are putting in fridge
In Southern Eastern Turkey, sometimes it's served warm, with cooked bacon(pastirma) try microwaving until it's hot to see if you will like it.
When measuring tahini and olive oil, measure one tablespoon olive oil first and add to the blender, then tahini so that it won't stick to the spoon, then measure the second spoon olive oil, then tahini ....
Please don't use fake lime or lemon juice, just freshly squeeze.
Ingredients
1 can pre-cooked chickpeas, drained and rinsed (net weight 16 oz)
3 tablespoons tahini
3 tablespoons extra virgin olive oil
4.5 tablespoons lime juice
A handful of fresh cilantro
2 tablespoons capers
1.5 teaspoon ground cumin
1.5 teaspoon paprika - smoked paprika or chipotle powder works well too
1/2 to 1 teaspoon salt - depends if you are using low sodium or not
Directions
Please read the notes first.
Place the garbanzo beans, capers and the wet ingredients to food processor first.
Add salt and the spices
Mix in high speed for at least a minute, scrape down the sides of the bowl as needed
Taste and adjust anything you want
Variations
The way I like it adding a hot pepper or two.
My other fav is using a quarter can of chipotle in adobo sauce, super smokey, hot and lots of flavour
To make it more crisp/fresh increase lime and cilantro, also make with lemon and parsley as well like Americas vs Europe!
You can also use different beans, and it just works fine, whatever is on-sale that week.
If you want to peel the beans, just pinch one at a time :)
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