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I looove hummus & this recipe is very easy to make.
Makes a small Batch of Hummus, about 2 cups.
Ingredients:
1 cup dry chickpeas, soaked overnight
1 bay leaf
1 teaspoon kosher salt, more as needed
1/3 cup extra-virgin olive oil, more as needed
3 tablespoons tahini (Tahini is a ground sesame seed paste, similar to peanut butter.. u can find it in the ethnic isle at the grocery store or at a health food store)
1 tablespoon lemon juice
1 garlic clove, finely chopped
1/8 teaspoon ground cumin, more as needed
Coarse sea salt, as needed
Cayenne, optional
Drain the chickpeas. Combine chickpeas, 6 cups water, bay leaf, and a very large pinch of salt.
Simmer chickpeas, skimming off any foam from the surface, until they are very tender, about 1 hour.
Drain, reserving cooking liquid. If you feel like peeling the chickpeas u can do this while they are still warm (is easier that way)
or don't peel them... either way is good.
In a food processor, combine chickpeas (try to do this while they are still warm, they will be grind into a smoother hummus if you do, or reheat before pureeing), 1/2 cup cooking liquid (also warm is good here)1/3 cup oil, tahini, lemon juice, salt, garlic, and cumin until smooth.
(Add more cooking liquid if you like a thinner hummus)
Spread hummus on a plate. Drizzle liberally with oil and season with coarse salt, cumin, and cayenne (to liking).
Makes a small Batch of Hummus, about 2 cups.
Ingredients:
1 cup dry chickpeas, soaked overnight
1 bay leaf
1 teaspoon kosher salt, more as needed
1/3 cup extra-virgin olive oil, more as needed
3 tablespoons tahini (Tahini is a ground sesame seed paste, similar to peanut butter.. u can find it in the ethnic isle at the grocery store or at a health food store)
1 tablespoon lemon juice
1 garlic clove, finely chopped
1/8 teaspoon ground cumin, more as needed
Coarse sea salt, as needed
Cayenne, optional
Drain the chickpeas. Combine chickpeas, 6 cups water, bay leaf, and a very large pinch of salt.
Simmer chickpeas, skimming off any foam from the surface, until they are very tender, about 1 hour.
Drain, reserving cooking liquid. If you feel like peeling the chickpeas u can do this while they are still warm (is easier that way)
or don't peel them... either way is good.
In a food processor, combine chickpeas (try to do this while they are still warm, they will be grind into a smoother hummus if you do, or reheat before pureeing), 1/2 cup cooking liquid (also warm is good here)1/3 cup oil, tahini, lemon juice, salt, garlic, and cumin until smooth.
(Add more cooking liquid if you like a thinner hummus)
Spread hummus on a plate. Drizzle liberally with oil and season with coarse salt, cumin, and cayenne (to liking).
