There’s nothing like good, healthy, homemade hummus, and there’s no reason for you not to try making it. Making good Hummus isn’t just about having a good recipe, though. True, there are quantities to keep and procedures to follow, but in order to make a really good hummus you must you should go into a cerain state of mind (and preferably practice it for years).
You shouldn’t, and can’t, compete with people who have been making hummus all their lives. On the other hand, you can still make a very tasty hummus the first time you try. It will taste 10 times better than any packaged hummus you can buy, and be 10 times healthier as well. With time, you will get the touch and become a hummus expert.
A hummus made right, will not make you feel heavy or bloated after you eat it. It will not make you – excuse my French – fart like crazy, either. It should go down smoothly, leaving you light and happy, and in a cheerful mood.
To solve the gas problem, BTW, you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. That’s all (and if you’re extra sensitive, put one bay leave into the cooking pot).
Also, washing the chickpeas well between every two steps of the making, will help you leave out the aftertastes.
There are lots of different hummus recipes. I came across dozens of hummus recipes, and practically tried them all. The recipe before you, is the best in my opinion. Accurate and well tested – although you should feel free to experiment. Good luck!
[4 extra-large bowls of Hummus]
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon + 1/8-1/4 teaspoon baking soda
How do I make that into Hummus? (Directions)
[Brut: 10-20 hours. Net: 30 minutes]
1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.
Serve with some good olive oil and chopped parsley.
April 22, 2010