Hummus
Ingredients:
• 1 lbs. dried chickpeas
• 4 garlic cloves, crushed
• 1/3 to 1/2 teaspoon salt
• 8 tablespoons tahini (pureed sesame) *
• 2/3 cup of fresh lemon juice
• Olive oil to taste
• 1/4 teaspoon Paprika
Soaking: Rinse the dry chickpeas to get rid of any debris, then soak for 10 hours with 1/2 teaspoon of baking soda
Rinsing: After soaking has completed, rid the chickpeas of its soaking water then rinse it REALLY well, multiple times, with fresh cold water
Boiling: Add the chickpeas to a cooking pot with 1/2 teaspoon of baking soda and then add about 6 cups of water (or until water covers the chickpeas by about 1/2 inch). Bring it to a boil on high heat, then let it simmer for about 1 hour on the lowest heat. Check the chickpeas 45 minutes into simmering to see if it’s done and the way to tell is when chickpeas become very soft that you can mash easily with your fingers.
NOTE: As soon as the water starts boiling, a white foam will appear on the top, try to scrape out as much of it as possible (without removing water).
Grinding: Once the chickpeas has cooked, and while still hot add it immediately to a food processor with one cup of warm water and grind for a few minutes at low speed. Add the salt and garlic, then slowly start to add the Tahini sauce as the food processor grinds away. Once done, slowly add the lemon juice at the end and let the food processor run for a couple minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.
NOTE: Some folks suggest adding the boiled chickpeas water to the food processor instead of regular warm water. You could do that and result in a slightly richer taste, however the resulting hummus may be a bit tougher on the tummy due to all the baking soda in the water.
Hummus tastes best when served hot right off the food processor. So if you’re planning on serving the Hummus at a later time, what we recommend doing is to keep it in its grain form and water, covered in the fridge. And a few minutes prior to serving reheat the chickpeas on the stove with their water (you may need to add a bit more) then grind them in the food processor immediately before serving.
You can serve Hummus as a dip garnished with olive oil, and a bit of Paprika or Cayenne pepper. Serve it with Pita bread and salted turnip pickles, green mint, green onions and some olives.