Friday, May 21, 2010

hummus


We go through a lot of hummus around here, but it hasn't always been pretty. Maybe it's tricky to get right because it contains so few ingredients, but I have had some truly spectacular failures. It's been pasty, or weirdly acrid from tinned tahini of questionable provenance, or, most commonly, contain a load of garlic so intense that you end up determinedly toothbrushing every half hour well into the next day.

Anyway. I finally figured it out. I'd recommend soaking and cooking up your own chickpeas, rather than using canned; it's super cheap, easy, and tastes better than the canned stuff, though that will work in a pinch.

Hummus
2 cups chickpeas and some of the soaking water (see note above)
2 cloves garlic, chopped
2 tablespoons olive oil
1 tablespoon white sesame seeds, freshly toasted
Salt to taste

Heat up the olive oil in a pan and saute the garlic for a minute, long enough to smell awesome but not long enough to brown. In a blender or food processor, give the chickpeas a good whirl with a tablespoon or so of their soaking water. Add the remaining ingredients and blend it up, adding more of the soaking water until it looks good and hummus-y. Salt to taste and try not to slice up your finger while sampling the stuff directly from the blender.

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