Essay & notes
Hummus
In brief
A working hummus recipe covers soaking and cooking chickpeas, blending them with tahini, lemon, garlic, and spices, and adjusting the texture with cold water. The notes suggest flavour variations and other beans to try.
This is the basic recipe, see possible changes below:
- Soak 150g raw (dried) chickpeas for at least 8 hours (e.g. overnight)
- Cook for at least 30 minutes (replenish water if needed) (add baking soda TO TEST)
- When done, drain and run cold water over them
- Put them (XXX grams?) into a food processor, together with
- 5 tbsp tahini
- 2 tsp lemon juice
- 10g salt
- 1 tsp garlic
- 1 tsp chili flakes (Ottolenghi)
- Add cold! water to the same height as ingredients
- Blend for at least 10 minutes!
Orange version:
- Add rass el hanout (and/or kurkuma)
Fresher version:
- Bake garlic & paprika (bell peppers) in oven before, with royal amount of olive oil over them (don’t add garlic powder)
Bean alternatives:
- Mix chick peas with lentils, black beans, white beans, etc
- (haven’t tested if any of them taste better, but variation doesn’t hurt)
Recipes to try:
- https://cookieandkate.com/best-hummus-recipe/
- Hmm, add a little baking soda to water when cooking chickpeas (so they become softer)
- Hmm, cold water
- Possibly add a bit of olive oil (good tasting one?)
- Ground cumin
- Variation: fresh leafy herbs
- Variation: kalamata olives
- Variation: sun-dried tomatoes
- Garnish: olive oil, sesame seeds, chopped fresh parsley