I've been wanting to blog my hummus recipe forever soooo...
This is how a blonde makes hummus. I start by soaking my beans overnight and changing the water. I go to boil my beans and then I'm like, "Great, I'm all out of baking soda!" {1/4 tsp of baking soda really helps soften the beans when you cook them}.
I boil them anyway, for like 2 hrs (still not tender)! Then I notice that I've left my food processor at the beach. No worries, I'll just make a small batch in my little one and I'll call it "Hummus for Two."
While my beans are still warm, I start to pull out the rest of the ingredients {the beans puree better when they're warm}. Wait! I'm out of tahini. I refrigerate the hard, little rocks (chickpeas) and decide to pick up some more tahini later at the store.
When I get home from the store with my tahini, I realize I'm out of GARLIC!
So three days later (today) I buy fresh garlic.
That my friends, is the long reason why my hummus looks like COTTAGE CHEESE. It's delicious, but not smooth and dreamy like it should be.
I'm wishing you all of the intelligence that you need to make this simple, healthy dip.
Leila's Classic Hummus
- 1 raw garlic clove
- 1 C. cooked chickpeas (soaked and boiled in 1/4 tsp baking soda)
- a little liquid reserved from boiling, as needed
- 1 heaping T. tahini (sesame paste)
- 1/2 lemon, juiced
- 1 tsp ground cumin (I like roasted cumin)
- salt, to taste
- garnish- olive oil and smoked paprika
First, check to see that you have all of the ingredients. Then, run the garlic through the food processor. Add the beans, tahini, lemon juice, cumin, and salt. Puree. Add reserved liquid as needed, until smooth.
Garnish with a drizzle of olive oil. Serve with chips, warm pita or veggies!
