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Basic Hummus

Basic Hummus
Chick peas, Tahini mise in place
Yes, you need all these ingredients to finish the dish
Whirling the ingredients around in the food processor
Creamy, silky hummus


      Are you more likely to be awake at 6am or 2am? When it is 2am this is the wacky ideas that pop in my head. Once you have the hummus made top it with Seared Scallops and Citrus Salad or Caramelized Cauliflower.







Basic Hummus

From – Jerusalem: A Cookbook

 Serves 6

1 ¼ cups dried chickpeas

teaspoon baking soda

6 ½ cups water

cup plus 2 tablespoons tahini (light roast)

tablespoons freshly squeezed lemon juice

cloves garlic, crushed

6 ½ tablespoons ice cold water

 1 ½ teaspoon salt

Good quality olive oil, to serve (optional)

 The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

 The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

 Drain the chickpeas and rinse to remove the baking soda .You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.

 Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Optionally, to serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days.