Hummus

http://www.americastestkitchenfeed.com/super-quick-video-tips/2013/10/easiest-way-to-skin-chickpeas-for-super-smooth-hummus-video/

Chickpeas

• 1 lb chickpeas
• 1 t baking soda

Last attempt was to soak the beans with 1 t baking soda, rise them and cook with another t of soda for 15 minutes. This still over cooked the beans and caused an overflow. Next time, soak with 1 t of baking soda and cook for 10 m with no additional baking soda.

Cooking the beans in the pressure cooker for 20 minutes without letting them sit came out pretty good. 25 minutes would probably be better. It didn't remove the skins, but they were soft and almost dissolved.

Cooking beans in pressure cooker for 30 minutes with no baking soda works well. Dump the water then fill back up with cold water. In the water, crush the beans a little and the skins will break off. They are less dense than the beans so swirling the water brings them to the top. Skim with a strainer. It doesn't get all of them, but it can get a lot in just a minute or two.

Tahini

• 1 C sesame seeds
• ~3 T olive oil

Dry roast the seeds in a cast iron skillet. Let them cool (10 minutes). Put the olive oil and a few T of seeds in the food processor. Slowly add roast seeds until the right texture is reached. If there are seeds left, add a little olive oil, then more seeds keeping the right texture.

Last batch came out a little chunky. See if I can find "hulled sesame seeds". Update; just running the processor longer seems to do the trick.

Adding roast peanuts is really good. Put the peanuts in the processor to just crush them before cooking. Then get a nice dark roast. The resulting tahini is so rich that my mouth waters unsettlingly just smelling it.

Hummus

• 2 C Chickpeas
• 1/4 C Tahini
• 1/4 cup Lemon juice
• 3 T olive oil
• 2 Garlic cloves
• 1 t cumin
• salt to taste (sodium citrate helps)
• water as needed
• optional: onion, saute to dark brown

1. Place everything but the chickpeas in the food processor
2. Add chickpeas, a little at a time processing until smooth each time, add water as necessary
3. Check flavor, add salt and lemon as needed.

It seems better to make several small batches and combine them before storage. Make it just a little on the runny side, it tends to absorb some of the water after a day and thicken as it cools. While it's still warm shake the container just a bit to get some of the bubbles out. This also means it's good to put it back in the processor after a day - the small granules will both soften and expand.

A pound of dry chickpeas makes about 4 batches.