Mad About Chickpeas-Hummus Bi Tahini
Posted on 21. Apr, 2008 by Bethany in Dips, Dips & Condiments, Inhouse Ads, Misc, Nibbles, Recipes, Starters, gluten free, lebanon, veggie
A few of my favorite things! I made this a few days ago but haven’t had an opportunity to post it or other recipes for a good reason: I’ve been busy in the kitchen! So, today’s choice is Hummus and Falafel! Both made out of chickpeas and complement each other nicely!
For the Hummus:
- 250g of dry chickpeas, soaked will make 500g (makes about a 300g tub)
- 1/4 teaspoon baking soda
- 150ml tahini
- 2 cloves of garlic- pureed in mortar (more or less to taste)
- 1/2 teaspoon dry cumin, Allspice, or 7-spices
- 2 lemons-(more or less to taste)
- Olive oil for drizzling
- Salt to taste
Begin by sorting thru the chickpeas and getting rid of any rotted chickpeas. Rinse them well under cold water. Put in a large bowl and fill with 2x the amount of water. Be sure that you use a big enough bowl as the chickpeas will expand. Let it sit overnight. Now if your thinking what a waste of time and energy, I’ll just get canned chickpeas and save time and energy! Well yes you could but you’ll just be wasting the TASTE! C’mon it’s not that bad! You can sort thru the chickpeas while watching your favorite TV show… don’t get too distracted though!
The next day rinse the chickpeas really well, add the chickpeas to a deep pot and fill the pot with water to cover the chickpeas. Now double the water. Add the baking soda and bring to a boil, stirring occasionaly. Once boiled, turn down heat and let them simmer usually about 1.5 hours. Remove any of that white foam with a slotted spoon.Once the chickpeas are done, remove and run under cold water so that you shock them and get the skin’s off. This is essential or you won’t get that smooth, velvety taste! So keep stirring them and with a slotted spoon continuously remove the skins. Once you have removed most of them, drain the chickpeas, place in a colander.
I make a large batch (double this recipe) and it usually lasts about 10 days, if it’s not eaten by then.
Throw the garlic cloves and little bit of salt in the food processor and pulse a couple of times.
Add the chickpeas, tahini, lemon (chilled by an ice cube so that the taste of the mixture is not ruined by the heat of the processor) and spice of choice and mix well until a creamy consistency is reached.
If you like a little more lemon, then feel free to add more at this point. I like to put my Hummus back in the fridge for an hour or two and then taste. This allows all the flavors to sit and you can then better tell if you will need more lemon to taste.
To serve the Hummus: Put it in a nice little dish and create a shallow well in the center of the Hummus. Fill the well with olive oil and sprinklings of paprika and finely chopped coriander. Serve with warm pita bread.
Toum-Garlic Gone Wild
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Chef Erik
22. Apr, 2008
I love chickpeas. I made a hummus soup once, it was great. You should try it, make a basic veg soup, add cilantro, add hummus, lots of hummus
Zen Chef
23. Apr, 2008
hehehe…love the ‘apple’ header. Funny funny!
So not only you’re extremely sexy but you can cook!? Damn, you must be the perfect woman! The Mr who’s eating all this yummy food is a lucky guy!
You nailed me on two of my favorite snacks, hummus and falafel. I’m mad about chickpeas too and your recipes look great. I gotta try them! Thanks!
Dirty Kitchen Secrets
23. Apr, 2008
Thanks to you both:) I am actually boiling chickpeas as we speak and will definately try you soup idea sounds great!
Maryann
23. Apr, 2008
It was nice of you to stop by my blog. I see good cooking going on around here
cakewardrobe
24. Apr, 2008
I never knew the process of chickpeas! Now I’ll appreciate it more!!
Vineet
30. Apr, 2008
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Tenina
18. Jun, 2008
Your hummus sounds divine…and pretty easy as well, which is always good!
John Wesner
25. Jan, 2009
Best Lebanese Food, GO LEBANON!
Mezze with the Daring Cooks, this Feb | Kitchen Butterfly
14. Feb, 2010
[...] I got my food styling tips from Beth of Dirty Kitchen Secrets! [...]