Homemade Hummus

Hummus Recipe Using Dried Chickpeas

My recipe, adapted from a few other recipes found online over the last few years.

8 oz dried Chickpeas, rinsed and sorted through to pick out any bad ones
2 Garlic cloves, minced
1/4 cup Tahini (I use the Trader Joe’s brand)
3 T Extra virgin olive oil
1 Lemon
Salt and Pepper to taste
1/2 t. Cumin
1/4 t. Cayenne Pepper to taste
3 Ice cubes (crushed to small chunks)

 
Warm pita bread, cut into wedges and/or fresh vegetables (sliced cucumbers, red bell peppers, carrots, celery, broccoli, etc.)
 

Garnishes: Cooked reserved Chickpeas, drizzle of olive oil, sprinkle of Paprika or Sumac.

Directions:
 
1. Soak the chickpeas overnight in a pot that’s filled about 2” above the chickpeas (at least 12 hours).
 
2. The next day, strain the chickpeas in a colander; rinse well. Add fresh water to the pot, covering 2” above the chickpeas. Bring to a boil, and then turn down the heat and let simmer for about 2 hours, until tender. (The last time I made this, I had to simmer for 2.5 hours – it just depends on the age of the dried chickpeas).
 
3. Rinse and cool the chickpeas (reserve about a cup of the simmered liquid).  Set aside a handful of the chickpeas to use as a garnish.
 
4. Remove the outer skin. This takes about 10-15 minutes but this is what makes the hummus super creamy. If you leave the skin on, you’ll end up with a grainy texture. When the chickpeas are simmering, some of the skins will float to the top, so you can take them out with a strainer.  
 
5. Place the chickpeas in a food processor along with the garlic, ice cubes, tahini, olive oil, lemon juice, salt, pepper, cumin, and cayenne pepper, and process until smooth. You may need to use a spoon to scrape down the sides. Adjust the seasonings to your taste. If it’s too thick for your liking add some of the reserved liquid.

6. Place in a bowl and either serve right away; or refrigerate (covered with plastic wrap) until ready to serve.
 
7. When serving, top the hummus with the reserved chickpeas, a drizzle of olive oil, sprinkle of Paprika or Sumac, and the pita bread and/or vegetables.
 

Note:

 
Even easier, you can use canned chickpeas (15.5 oz can). I place the chickpeas (drained) in hot water for a few minutes before removing the skins. Continue to step 5.

Roasted Root Vegetables

 I made this last night for dinner. The recipe is from: 
https://www.thekitchn.com/roasted-root-vegetables-22948817
 

Prep 10 min
Cook 40-45 min
Serves 6-8
 
Ingredients
 
3 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets
1 small red onion
1/4 cup olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh rosemary leaves
  

Directions:

Arrange a rack in the middle of the oven and heat the oven to 425°F.
 
Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.
 
Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.
 
Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
 
My Notes:
 

For the root vegetables, I used carrots, turnips, sweet potatoes, beets.

I added whole garlic cloves (peeled), which came out so tender and mild.

Overall, a very good vegetable dish.