Hummus
Recipe: Hummus
From: the Moosewood Cookbook
Serves: 12
2-3 cloves garlic, sliced
large handful fresh parsley
2 scallions, cut in 1" pieces
3 c. cooked chickpeas (2 cans, drained/rinsed)
6 Tbsp. tahini (sesame paste)
3-6 Tbsp. lemon juice (1 or 2 fresh lemons)
3/4 - 1 tsp. salt
cumin to taste (optional)
cayenne to taste (optional)
In a Cuisinart, mince garlic, parsley, and scallions. Add remaining ingredients and process to thick paste.
Or by hand - mince garlic, parsley, scallions as finely as possible. Use a potato masher to crush chickpeas to paste with other ingredients. (The hummus will have a chunkier texture.)
Notes:
The original recipe called for 6 Tbsp. lemon juice, but I find that far too sour and lemony for my taste, so I suggest starting with half that amount (3 Tbsp. is about 1 regular lemon’s worth) and seeing whether you think it needs more. You can reserve a little of the chickpea liquid to add if the hummus seems too stiff, or use a little water.
You can soak 1-1/2 c. dried garbanzos overnight in plenty of water and a pinch of soda, then drain, add fresh water, and cook for about 1 hour. Remove skins if you like (especially if you’re mashing by hand) and proceed. Canned is a lot easier though.
I strongly recommend using a food processor; the hand-mashed texture was just too chunky for my taste.
From: the Moosewood Cookbook
Serves: 12
2-3 cloves garlic, sliced
large handful fresh parsley
2 scallions, cut in 1" pieces
3 c. cooked chickpeas (2 cans, drained/rinsed)
6 Tbsp. tahini (sesame paste)
3-6 Tbsp. lemon juice (1 or 2 fresh lemons)
3/4 - 1 tsp. salt
cumin to taste (optional)
cayenne to taste (optional)
In a Cuisinart, mince garlic, parsley, and scallions. Add remaining ingredients and process to thick paste.
Or by hand - mince garlic, parsley, scallions as finely as possible. Use a potato masher to crush chickpeas to paste with other ingredients. (The hummus will have a chunkier texture.)
Notes:
The original recipe called for 6 Tbsp. lemon juice, but I find that far too sour and lemony for my taste, so I suggest starting with half that amount (3 Tbsp. is about 1 regular lemon’s worth) and seeing whether you think it needs more. You can reserve a little of the chickpea liquid to add if the hummus seems too stiff, or use a little water.
You can soak 1-1/2 c. dried garbanzos overnight in plenty of water and a pinch of soda, then drain, add fresh water, and cook for about 1 hour. Remove skins if you like (especially if you’re mashing by hand) and proceed. Canned is a lot easier though.
I strongly recommend using a food processor; the hand-mashed texture was just too chunky for my taste.