Hummus, Basic Recipe

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Confession: I have a strange addiction to chickpeas. If necessary I will eat them straight out of the can. I find it hard, however, to bring myself to pay $4 for a tiny container of hummus. It is really easy to make your own, and you’ll end up with three or four times the amount in the containers for a fraction of the price. Here is the basic method.

Hummus, Basic Recipe, Makes about 3-1/2 cups
One bag dried chickpeas
Water
1/2 c. tahini
2 lemons
3/4 c. olive oil
2 T. garlic

Rinse the chickpeas and cover them with water. Let them soak overnight and drain them in the morning. At this point if you don’t have time to cook them right away you can put them in the refrigerator for a few hours until you’re ready.

Put a large pot on medium heat. Add the chickpeas and cover them with water. Boil gently for an hour until they are tender.

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Drain the chickpeas and reserve one cup of the cooking water. If you want really smooth fluffy hummus you need to remove the skins. It does take a while but if you squeeze each one gently between your thumb and forefinger starting at the pointed end the skin will slip off whole. If you don’t want to bother with this step you can skip it. I got this tip from the Smitten Kitchen.

Behold, naked chickpeas!

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Roughly mash the chickpeas. They should be dry and fluffy inside when you mash them. Add the tahini, garlic and olive oil. Juice the two lemons into the bowl as well.

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Here you can finish it a few different ways. You can blend it in a food processor until smooth or use an immersion blender. Either way keep going until the hummus is completely smooth. Add the reserved cooking water as needed if the mixture is too dry.

Season with salt. I added one teaspoon of Z’atar. If you’d like to make red pepper hummus, puree a jar of roasted red peppers and fold them. For greek style add extra lemon, garlic and oregano to taste.

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