COVID-19 made many of us stay at home.
This might be proper for social distancing, but it got us too close to our kitchens…
So while you’re mixing at home, here is a radical hummus recipe to keep you fuelled.
It is possible to buy canned or frozen chickpeas and it depends on your country of origin but,
like mixing, it starts with the source…
The key ingredients for hummus are the chickpeas and the tahini.
Both will have key factor on the final taste.
- 300gr (0.6pound) chickpeas (small sized are better)
- 1 teaspoon of baking soda
- 300-500gr (0.5-1.0 pounds) tahini
- Lemon juice made from 1-2 lemons
- ~ 2 teaspoons of Kosher salt
- Large wide pot
- Food processor (or at least a hand blender processor)
Preparing for Mix
- In cold water, soak the chickpeas for 8 hours.
- Wash the water and keep them aside.
- Pour the soaked chickpeas into a large wide pot.
- Add water, the water should be just above the chickpeas.
- Add the baking soda to the pot!
- Boil it all for 1 hour or until the chickpeas are softened (but not too soft!)
- Once the chickpeas are softened, put it aside and let it cool inside the water.
(without the water it’ll become dry and won’t be soft)
- Filter the water from the chickpeas.
- Put the chickpeas, lemon juice and tahini into a bowl
(or the food processor) and start processing.
Add salt to your taste.
- some like to add gralic (2-3 cloves)
You should now have a hummus! best served with pita bread, an egg, pickles and onion.
The balance between the ingredients is the key factor, some like it sour (add more lemon juice), some like it less condensed (have less tahini).
Adjusting those parameters (after assuring your chickpeas and plain tahini is well enough) would yield the desired results. Keep in-mind while tasting, that the hummus flavours becomes stronger after an hour.