Ingredients
1 cup of dried chick peas
Reserved cooking liquid from the chick peas (aquafaba)
1 cup toasted sesame seed tahini
1/2 cup extra virgin olive oil
3 oz lemon juice (juice of 2 lemons or use bottled)
1/2 - 1 tsp salt to taste
2 tsps ground cumin
1 whole bulb roasted garlic - see directions
Directions
1. Place dried chick peas in a medium pot and cover with about six cups of cold water. Let soak over night at room temperature.
2. Drain and rinse soaked chick peas discarding any discolored ones. Return to the pot and cover with six cups hot water bring to a boil then reduce heat and simmer gently for about 2 hours with the pot lid cracked.
3. Drain the peas reserving the cooking liquid. Let peas and liquid cool to room temperature.
4. Take a whole head of garlic, peel off the thin papers from the bulb, leaving the skin on the individual cloves. Snip just the top off of each visible clove to expose a tiny bit of the garlic inside. Drizzle the entire bulb/head with olive oil to coat. Drizzle a bit more over the snipped ends. Wrap the whole thing in foil so that the oil can't drip out. Roast directly on the rack in a 400° oven for 40 minutes. Open the foil and allow to cool until you can handle it easily. Squeeze out all of the roasted garlic cloves into a small bowl out plate and reserve.
5. Combine all ingredients except for reserved chick pea cooking liquid in a food processor and blend. While processor is running, slowly pour reserved liquid, a little at a time until hummus reaches the desired consistency. Chill before serving. Makes about 1 quart or a little more.
NOTES
1. Can substitute 1 large can or 2 regular size cans of chick peas for the dried, but I like the dried better. If using canned start with step 3. Make sure to save the liquid from the can for thinning the hummus.
2. Instead of Steps 1 and 2, chickpeas can be cooked, unsoaked, in a pressure cooker or Instant Pot. Place the chickpeas in the pressure cooker and cover with water to a depth of 1 to 2 inches. Pressure cook on high for 55 minutes followed by a full natural release. Continue with step 3.
1 cup of dried chick peas
Reserved cooking liquid from the chick peas (aquafaba)
1 cup toasted sesame seed tahini
1/2 cup extra virgin olive oil
3 oz lemon juice (juice of 2 lemons or use bottled)
1/2 - 1 tsp salt to taste
2 tsps ground cumin
1 whole bulb roasted garlic - see directions
Directions
1. Place dried chick peas in a medium pot and cover with about six cups of cold water. Let soak over night at room temperature.
2. Drain and rinse soaked chick peas discarding any discolored ones. Return to the pot and cover with six cups hot water bring to a boil then reduce heat and simmer gently for about 2 hours with the pot lid cracked.
3. Drain the peas reserving the cooking liquid. Let peas and liquid cool to room temperature.
4. Take a whole head of garlic, peel off the thin papers from the bulb, leaving the skin on the individual cloves. Snip just the top off of each visible clove to expose a tiny bit of the garlic inside. Drizzle the entire bulb/head with olive oil to coat. Drizzle a bit more over the snipped ends. Wrap the whole thing in foil so that the oil can't drip out. Roast directly on the rack in a 400° oven for 40 minutes. Open the foil and allow to cool until you can handle it easily. Squeeze out all of the roasted garlic cloves into a small bowl out plate and reserve.
5. Combine all ingredients except for reserved chick pea cooking liquid in a food processor and blend. While processor is running, slowly pour reserved liquid, a little at a time until hummus reaches the desired consistency. Chill before serving. Makes about 1 quart or a little more.
NOTES
1. Can substitute 1 large can or 2 regular size cans of chick peas for the dried, but I like the dried better. If using canned start with step 3. Make sure to save the liquid from the can for thinning the hummus.
2. Instead of Steps 1 and 2, chickpeas can be cooked, unsoaked, in a pressure cooker or Instant Pot. Place the chickpeas in the pressure cooker and cover with water to a depth of 1 to 2 inches. Pressure cook on high for 55 minutes followed by a full natural release. Continue with step 3.
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