ULTIMATE HUMMUS
This takes a little more work than cracking open a container from the store, but it is SO worth it. You can use regular chickpeas or the smaller, darker kind known as kala chana or desi chickpeas. Desi chickpeas are much healthier than the larger type. This is from Cook's Illustrated.
Provided by Sass Smith
Categories Beans
Time 13h5m
Yield 2 cups hummus, 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak chickpeas overnight in a quart of water. Drain, then combine in a large stockpot with baking soda and a quart of clean water.
- Bring to a boil and simmer gently about an hour, until beans are tender.
- Drain, reserving 1/4 cup of the bean cooking water, and cool.
- Combine lemon juice and bean cooking water in a bowl and set aside.
- Combine tahini and olive oil, stir together and set aside.
- In the workbowl of a food processor, process chickpeas, garlic, salt, cumin and cayenne until almost fully ground, about 15 seconds. You may need to pause occasionally to scrape down the sides of the bowl.
- With machine running, add lemon-water mixture in a steady stream; scrape down the bowl and process one minute.
- With machine running, add oil-tahini mixture in a steady stream; process about 15 more seconds until the hummus is smooth and creamy.
- Transfer to serving bowl and garnish with minced parsley and drizzled olive oil.
- This will keep in the fridge for about 5 days. Makes about 2 cups.
Nutrition Facts : Calories 114.4, Fat 9, SaturatedFat 1.2, Sodium 218.8, Carbohydrate 7, Fiber 1.8, Sugar 0.1, Protein 2.8
HUMMUS
If you have never experienced the fun of a "Cook's Illustrated" cookbook or magazine you really need to get yourself one. They are extremely informative and their test kitchen takes the guess work out of what works and what doesn't. Their recipes have been tested to the hilt and I love the informative text that accompanies dishes. This is their Hummus recipe.
Provided by Slatts
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients into a food processor.
- Blend until smooth.
- Cover and refrigerate for 30 minutes to allow the flavors to meld.
Nutrition Facts : Calories 167.5, Fat 11, SaturatedFat 1.5, Sodium 383, Carbohydrate 14.5, Fiber 3.1, Sugar 0.1, Protein 4
COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS
Steps:
- 1 Combine lemon juice and water in a small bowl or measuring cup. 2 Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. 3 Set aside 2 tablespoons chickpeas for garnish. 4 Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. 5 With machine running, add lemon juice-water mixture in steady stream through feed tube. 6 Scrape down bowl and continue to process for 1 minute. 7 With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed). 8 Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface. 9 Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. 10 Drizzle with olive oil and serve.
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