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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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Just because I love hummus so much, I'm posting recipes from a book I found. Source: Hummus by Avner Laskin Ingredients:
2 1/2 cups dried chickpeas |
10 cups cold water |
1 teaspoon baking powder |
4 teaspoons pure tahini |
3 tablespoons extra virgin olive oil |
1 tablespoon mexican chili sauce |
1/2 teaspoon hot red pepper flakes, finely ground |
3 tablespoons fresh lemon juice |
salt |
chili oil, for garnish |
Directions:
1. Soak chickpeas overnight in 10 cups of cold water.
2. Drain the peas, rinse, and transfer to a large pot.
3. Add the other 10 cups of water, baking powder and bring to a boil.
4. Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
5. Remove from heat and let stand for 40 minutes.
6. Strain, reserving liquid for later.
7. Place peas to a food processor adding the tahini, olive oil, chili sauce, red pepper flakes, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
8. Puree into a smooth paste.
9. If the paste is to thick add a little more cooking liquid.
10. Add salt to taste.
11. Refrigerate for 3 hours or until chilled.
12. Drizzle some chili oil over top and serve cold.
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