Hummus

Kitty FloridoJuly 15, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I’ve been wanting to try my hand at homemade hummus for quite a while, and after watching I don’t know how many videos, read recipes, and tips I’ve read about it. So here are my findings: you can shorten the amount of time by purchasing cooked and skinned chickpeas, but as I wanted to try the full process to share along, I chose to use uncooked chickpeas.

A winner tip was to reserve, as you would in pasta, a bit of the cooking water, to smooth the chickpea pureé. This will result in a smoother hummus… Also, skins off the chickpeas. By adding (after cooking and reserving a bit of the water) some baking soda, you can easily take off the skins and just fish them out with a strainer before pulsing the chickpeas.

After pulsing for a few minutes, the chickpeas will turn from chunky to silky smooth, and then you can start adding the rest of the ingredients: tahini, lemon juice, garlic, and salt. Serve with olive oil and paprika with crudités or toasted pita bread chips. You can see the entire process in this story we have as a highlight on Instagram.

Kitty

Hummus

A Foodies’ Kitchen original recipe
Yields: about 2 cups

Ingredients:
2 cups of uncooked chickpeas
8 cups of water
1 teaspoon of salt
2 tablespoons of olive oil
1 teaspoon of baking soda
½ cup tahini
3-4 tablespoons lemon juice, more as needed
3 small cloves garlic
1 teaspoon salt
½ cup of garbanzo cooked water
Olive Oil and paprika, for serving

Directions:

To a slow cooker, add the chickpeas, water, salt, and olive oil. Cook in High for 4 hours, or 8 hours in Low.
Reserve 1 cup of the cooking liquid in a small bowl.
Carefully add the baking soda (it will foam!) and mix in with the chickpeas. Let it sit for a minute or two, and then drain.
Place half of the chickpeas in a bowl, and fill with water. You’ll see the skins of the chickpeas float to the surface. Fish then out with a small strainer or a spoon. Place the skinned chickpeas in a food processor.
Repeat the previous step with the remaining chickpeas and add them to the food processor.
Pulse chickpeas and half of the reserved cooking liquid together in a food processor until no whole chickpeas remain, about 3 to 4 minutes.
In a measuring cup, add the tahini, garlic, salt, and lemon juice. Stir quickly and with the food processor running, add it to the chickpeas.
Process until smooth, about 4 minutes.
Stop to taste, and add salt, lemon, and/or reserved water as needed.
For serving, drizzle a little olive oil and a sprinkle of paprika.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen

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