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It didn’t seem like a lot of chickpeas when they were dry.  But once they soaked overnight woah they overflowed the glass bowl.

About 5 cups worth of chickpeas.

I love how the color ‘pops’ from a sprinkle of paprika

Surprisingly it worked.

Sans tahini, this creamy spread was a delicious endeavor.  The final result was about 6 cups of hummus.  Garlicy, tangy and almost buttery.  I used a spoon to scrape every corner of the blender, then used my fingers to get the very last of it.  This was my first time making hummus and certainly won’t be the last. And it’s suprisingly cheap – The dried chickpeas were only about $3, and everything else I had already.

If you want, add some flavorings like extra garlic, roasted peppers, curry paste, olives, pumpkin purée – anything really.

I made a lot, but it’s been perfectly fine in the ‘fridge for 2 weeks now.  And it’s almost gone… sigh.
Guess I’ll have to make another humungous batch of hummus again.
Plain Hummus:
 ~ Yields 6 whooping cups
– 5 cups drained chickpeas, canned or just soaked overnight
– 1/2 cup liquid, divided (Optional if you have a food processor or Vitamix)
– 3 Tbsp lemon juice
– 2 Tbsp apple cider vinegar
– 2 tsp salt
– 2 tsp ground pepper
– 1 Tbsp sesame oil (optional)
– 8 garlic cloves, minced
If you start with dried chickpeas, soak them overnight and then rinse them in the morning.  If you’re starting with canned, then just drain them and rinse them a bit.
Boil the chickpeas until they’re soft enough to squash with a fork, then drain and refrigerate them for about 15 minutes.

Lots and lots of chickpeas ready to boil!

Blend the chickpeas in 1-cup batches if your blender is as old as mine, along with a bit of each ingredient.  The liquid is just to get the blender going, so if you have a powerful appliance then this may be reduced.
Once all the chickpeas have been incorporated purée for another 2 minutes to get a nice creamy consistency.  Taste, and adjust condiments as needed.  Serve with a drizzle of olive oil or a sprinkle of paprika.
Refrigerate for up to 2 weeks.
*Note: If you have tahini then good for you!  Omit the sesame oil and add in maybe 1/4 cup of tahini.
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