hummus

Yuck - still feeling disgusting! I am stuck with making stuff with things that I have around the house. The other day JH brought over some pita chips and I decided, being bored out of my mind, to make some hummus. I've made hummus a few times with canned chickpeas, but I decided to try the more natural and economical route. Just dump the dried chickpeas in a container and soak - with a LOT of water - I'd say twice the volume, and the next day putting it all together takes nearly no effort at all.


hummus, makes 2 cups

3/4 cup dried chickpeas, soaked overnight and rinsed
1/2 teaspoon kosher salt
1 clove garlic, smashed
3 tablespoons Tahini (sesame seed paste)
1/2 a lemon, juiced
cayenne

olive oil

1. Bring the chickpeas to a boil with plenty of water. Bring to a boil; skim, add salt and cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft, adding water as needed.

2. Toss the garlic, tahini, lemon juice and 1/4 cup of water in the food processor and blend until homogenous and very smooth.

3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week. To serve, top with a drizzle of olive oil and a sprinkling of cayenne.