I put more tahini in my hummus than you’ll find in store bought, and enough garlic to keep the vampires away, and lemon juice and a bit of cumin and cayenne. And, of course, olive oil. Usually there’s paprika on top to make it pretty, but I seem to have run out.
You can of course make it from canned chickpeas, but… (At least rinse them well if you use canned.) You have to start a day or two before. It’s a great recipe if you work at home. I let the chickpeas soak overnight, then cook them the next day and cool them. I make the hummus the day after that if I don’t have time the same day I cook them.
1 cup dry chickpeas (mine were organic)
¼-½ cup tahini
Juice of 1 small lemon or ½ of a larger lemon
3-4 cloves garlic, crushed (crush them before putting into processor)
A little cumin (not too much so as not to overwhelm)
A little cayenne
Olive oil to taste
Salt to taste
Some of the chickpea broth, to thin the hummus (maybe ¼ cup or less)
Soak the chickpeas:
Sort and wash the chickpeas, then cover with plenty of cold water and soak overnight, or longer. In hot weather, do this in the fridge.
Once soaked, drain and again rinse the chickpeas. Then cover with water (a couple of inches on top of the peas), bring to boil, let boil vigorously about 5 minutes, then lower the heat to a simmer. Leave the lid slightly ajar so they don’t boil over. Mine took 2 hours to simmer. I put the timer on for 30 minutes, and when it rings, I check the chickpeas and add water if necessary. I also put in salt for the last 30 minutes of cooking. Once the peas are very soft, drain, rinse, and cool. Save some of the cooking broth for the hummus.
Making the hummus:
Put all the following into a food processor: cooked chickpeas, tahini (¼ cup to ½ cup), lemon juice, garlic, cumin, cayenne, olive oil, salt, and chicken broth (¼ cup or less).
Pulse the processor, scraping the sides if needed, and thinning the hummus as needed. Keep processing until the hummus is really smooth and light. Put into bowl, wet spoon, make marks on surface. Drizzle with olive oil, dust with paprika for a nice color.
Steam the purple cauliflower, then tossed with S&P and a little olive oil. Serve hummus with cauliflower and pita chips. Tomatoes work well, too.
Hummus photo by Ulla Anobile.
Natural Cooking the Finnish Way, Quardrangle, The New York Times Book Company, 1974.
Ulla Anobile is a Los Angeles-based, Finnish born artist whose paper mache art has been shown nationwide in the U.S., as well as in Finland and England. Ulla works in paper mache and hand stitched felt. Her creations include birds, masks, sculptural works, embroidered pieces and dolls. You may view her works at Ulla Anobile Art.
For purchase or commission information, please contact Sandra Mastroianni (Cactus Gallery) at firstname.lastname@example.org, or call 323.801.8669. You may also message her on Facebook.