HAPPY HUMMUS MAKING !
Ingredients (2 diners):
1 large garlic clove
1 Tablespoon Olive oil, more if desired
1 Tablespoon lemon juice
1 Tablespoon water (plus more if needed)
Soak the chickpeas. In a large bowl, soak the dried chickpeas in water. Be sure there is enough water that the chickpeas are completely immersed and have room to swell, as they will absorb water while they soak. Leave to soak overnight. In the morning they should look plump and swollen.
Cook the chickpeas. After soaking overnight, rinse the chickpeas, place them in a large pot, and fill with water. Make sure there is plenty of water in the pot as the water will reduce during the cooking process. Place the pot on the stove at a high heat and bring to a boil. As the chickpeas begin to simmer, foam will rise to the top. Skim off this foam into a bowl with a spoon and discard. Boil the chickpeas for at least 3 hours. During the cooking process, add water to the chikpeas as needed. Once cooked, the chickpeas should be plump, soft, and able to be squashed with a spoon.
You can use a whisk, similar to what we used in the workshop, but
you can also use a potato masher or hand blender.
Prepare the hummus. Place two tablespoons of the cooked chickpeas into a bowl and set aside for later. You can also use any other cooked legumes, such as lentils, fava beans, etc. In the same bowl, add the cooked chickpeas, 50g tahini, lemon juice, olive oil, salt and pepper; whisk the mixture until it’s creamy. Finally, add the water and whisk until very smooth. If a thinner consistency is desired, add more water or lemon juice. Adjust seasoning to taste.