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.
