You may be wondering what's with all these different styles of recipes I've been putting out. Well, as it turns out, Tella needs to have yet another diet change. Not so much a change, but rather stick to the mediterranean diet, religiously. So deep we delve.
Anyway, now you know the why, where's the how? One of the best thing about hummus, is the fact that there are many many different ways to make hummus, this recipe just being one of them. You can add or subtract ingredients to various recipes as you wish. Make it your own! Well, most of the ingredients anyway. The basic brickwork for hummus must remain unchanged for it to still be considered hummus. Those ingredients are; Chickpeas, Tahini, an Acid (normally lemon juice), and Olive Oil. Below you'll find my take on what turned out to be a very tasty Hummus recipe.
Let me know what your thoughts!
Pictures Coming Soon!
Note: Makes about 1 1/2 Cups of Hummus
Special Tools or Equipment Needed: Food Processor & Emulsion / Stick Blender
(Emulsion / Stick Blender is not truly "needed")
- 1 15-ounce Can Chickpeas
- 1/4 Cup Lemon Juice
- 1/4 Cup Tahini (my recipe)
- 1 Small Garlic Clove, Minced (about 1 Teaspoon minced garlic if using pre-prepared stuff)
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Teaspoon Ground Cumin
- 1/8 Teaspoon Ground Coriander
- 1/4 Teaspoon Salt, or to taste
- 1/8 Teaspoon Black Pepper
- 1/8 Teaspoon Paprika or Sumac
- 6 Tablespoons Ice Water
- Bring a medium-ish pot of water to the boil.
- Rinse and drain Chickpeas, then place chickpeas in boiling water and reduce heat to a simmer, and simmer for 20min.
- Drain and rinse Chickpeas in Cold Water.
- This is where, if you felt the need to, you would remove the shell/skin on each chickpea. Confession; I did not. But here is the reason why: it was just too damn tedious! Honestly! So I researched to find out if de-shelling chickpeas mattered or not. As it turns out, at the end of the day, it did not. Which I was very happy to find out.
- Next, add all the remaining ingredients to your food processor, except for the water, and whip for about two minutes, or until well incorporated.
- Start adding the water two tablespoons at a time, only stopping the processor to scrape down the sides.
- Continue to add water and scrape the sides until desired creamy consistency is reached.
- If too thick, add more ice water and blend more, and taste for seasoning. Adjust salt, pepper, ect. as needed. Mix again
- After desired flavor is reached, if desired consistency is not reached, remove hummus to a tall container and use emulsion blender to smooth out more.