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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Almost everyone who is the least bit familiar with Middle Eastern cuisine has heard of Hummous. Most of the recipes calling for good quality canned Chick Peas are quite satisfactory and when I want quick and easy, I go with canned for convenience sake. Read more . However, if you are entertaining or want to make a batch for special friends, the following recipe produces a far superior dip in both flavor and texture. It is a bit more involved but well worth the extra effort. One other note. Tahini can vary greatly in quality and taste from too bland to somewhat gritty and quite bitter. I have found that good quality organic brands have a more consistently smooth texture and flavor. Ingredients:
1 cup good quality dried chick peas, soaked overnight |
2 qts water |
tahini sauce |
5tbls tahini |
1/4 cup chick pea cooking water |
juice from 1 – 2 lemons |
2 large cloves garlic, crushed into a paste in 1tsp of salt. |
garnishes |
cayenne or paprika |
parsley sprigs |
good quality extra virgin olive oil |
Directions:
1. Rinse and sort Chick Peas. Soak overnight in enough water to cover. Drain Chick Peas and place in a pan with 2 Qts of Water. . Bring to a boil and cook until very tender. (about 1 1/2 hrs.)
2. Drain Chick Peas, reserving 1/4 cup of cooking liquid. Rinse with cool water until easy to handle. Remove skins. (See Below) Pour cleaned Chick Peas into a food processor and process until very well mashed. (1 – 1 1/2 minutes continuous. )
3. In a small bowl, combine Garlic paste, Tahini and juice from 1 Lemon. Mix well. Slowly add Tahini mixture to Chick Peas and continue processing about another minute. At this point, drizzle in 1 Tbls or so of good extra virgin Olive Oil while machine is running. Taste and adjust Lemon, Salt, Tahini and/ or garlic to suit your preference. Make sure you have added all of the lemon juice you want before thinning any further.
4. If mixture still seems too thick, add a little of the reserved Chick Pea Cooking Water
5. To Serve: Drizzle with Olive Oil to cover top. Dust with Cayenne or Paprika and garnish with parsley sprigs. Eat in bites with Arabic bread or crisp raw vegetables.
6. REMOVING SKINS FROM CHICK PEAS
7. Easiest method: Spread Chick Peas on a tea towel and gently roll them around with the palms of your hands. The skins usually will come off easily. Pour Chick Peas and skins into a bowl and and place under slow running water skim off skins as they float to the surface. If you don’t get them all off that’s ok but the more you remove, the creamier your final dip will be.
8. Method 2. Take a Chickpea between your thumb and 2 forefingers and squeeze. The Chick Pea will pop out leaving the skin between your fingers. In my family, this was always a task for the kids. Whoever did the most, got a dollar.. ;-)~~
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