I'm in the ~'I love hummus' ~ camp.
Every time I make it, even though I like it, I think it tastes a little gritty.
Every time I order it from a Mediterranean restaurant, it's as smooth as silk. When I buy it from the grocery store, I'm always disappointed.
I've even asked the owners of restaurants how they make it - they smile and say, "I use a food processor."
So do I.
I decided to research online and I found the solution to my dilemma.
You have to take the skin of each and every garbanzo bean! All the bloggers from across the pond say so.
It took me an hour (2 episodes of Barefoot Contessa) to get a pound of cooked beans 'peeled'.
Was it a tedious task? Yes. Were the results worth it? YES!
Next time, however, I'm going to try a food mill. I hope that works.
HUMMUS ~~
1 ⅓ cups dried garbanzo beans (chickpeas) - I cooked them in a pressure cooker. It took 20 min. You can use the stovetop, of course.
Drain the beans and reserve the liquid. This is important.
Remove the skins (see picture)
Pulse the beans in a food processor until they are crumbled.
Add:
¾ cup Tahini
juice of 1 lemon
4 cloves of chopped garlic
1 ¼ t salt
Process until smooth
Slowly add bean water to the mix until the mixture is very smooth - even a little on the thin side. It will thicken as it sets up and chills in the refrigerator.
Serve with olive oil, parsley, paprika, pita bread, or raw or cooked vegetables.
TIP: Cook fresh or dried beans. Do not use canned. The taste is noticeably better!
Use the bean water. There is tons of flavor there.
Every time I make it, even though I like it, I think it tastes a little gritty.
Every time I order it from a Mediterranean restaurant, it's as smooth as silk. When I buy it from the grocery store, I'm always disappointed.
I've even asked the owners of restaurants how they make it - they smile and say, "I use a food processor."
So do I.
I decided to research online and I found the solution to my dilemma.
You have to take the skin of each and every garbanzo bean! All the bloggers from across the pond say so.
It took me an hour (2 episodes of Barefoot Contessa) to get a pound of cooked beans 'peeled'.
Was it a tedious task? Yes. Were the results worth it? YES!
Next time, however, I'm going to try a food mill. I hope that works.
HUMMUS ~~
1 ⅓ cups dried garbanzo beans (chickpeas) - I cooked them in a pressure cooker. It took 20 min. You can use the stovetop, of course.
Drain the beans and reserve the liquid. This is important.
Remove the skins (see picture)
Pulse the beans in a food processor until they are crumbled.
Add:
¾ cup Tahini
juice of 1 lemon
4 cloves of chopped garlic
1 ¼ t salt
Process until smooth
Slowly add bean water to the mix until the mixture is very smooth - even a little on the thin side. It will thicken as it sets up and chills in the refrigerator.
Serve with olive oil, parsley, paprika, pita bread, or raw or cooked vegetables.
TIP: Cook fresh or dried beans. Do not use canned. The taste is noticeably better!
Use the bean water. There is tons of flavor there.
 |
| Remove the skins from the chickpeas ~~ After they are cooked and still hot, drain them, reserving the water for later use. Put the peas in cold water to help remove the skins. The easiest way to do this is to pinch the peas between your thumb and forefinger with the pointy side facing your hand. Squeeze the pea and the skin will pop right off. |
 |
| Very smooth, indeed! And yummy, too! |
