margeryk: (Default)
[personal profile] margeryk
Yesterday I mentioned to Yoko that I'd been eating the homemade hummus I created earlier this week. For anyone who might like it, here it is:

(This recipe is taken from the "World Food Cafe" by Chris and Carolyn Caldicott)

200g/7 oz chickpeas, soaked overnight in plenty of water
2 garlic cloves (although I used 3!)
juice of 1.5 lemons
3 tablespoons olive oil, plus more to dress
3 tablespoons tahina
ground cumin, to garnish

Drain the chickpeas and cook in plenty of simmering water until soft. Squash them between your fingers to see if they are done. Drain and allow to cool.

Chickpeas are quite tough to blend, so do this in 2 batches if you have a small processor. Put the chickpeas, garlic, lemon juice, oil and tahina in a processor and blend until a thick paste forms. Now add a little water, bit by bit, until the hummus becomes smooth and creamy. Season with salt to taste. Turn out into a bowl and sprinkle with ground cumin, then drizzle with olive oil.

ETA - I let the chickpeas burn dry ( a bit!) but this didn't seem to affect the taste. Also, I turned out the hummus into various pots for taking into work with me, and didn't bother with the cumin and extra oil.

At first, the hummus tastes very lemony and I originally thought I should reduce the amount of juice, however, after a couple of days in the fridge, the tastes blend better and it's not so tart.

ps - I should be watching telly, but Yak is talking loudly on the phone, so I thought I would put my time to better use too!
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margeryk

November 2016

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