Hummus
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.
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".
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
- water as needed
- Place everything but the chickpeas in the food processor
- Add chickpeas, a little at a time processing until smooth each time, add water as necessary
- 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.
A pound of dry chickpeas makes about 4 batches.
To Try
Cook the chickpeas normally, then pulse them in the food processor. Put that in a container with a teaspoon of baking soda and enough water to cover. Let it sit for a day or two. This should dissolve any fragments of skin left over and let the beans absorb all the water they want.