Hummus
2 c.
Ingredients
Instructions
Instructions
1.
Combine all ingredients except the oil in a food processor. Add 2 Tbsp. water and process until smooth, adding additional water if too thick.
2.
With the motor running, slowly pour in the oil. Continue to process until hummus is creamy. Adjust salt as needed.
Comments
Made a double, using 2 cups of dried beans yielding just over two pounds when cooked.
Accidentally made a quadruple batch - the recipe listed "16 oz. chickpeas, cooked". I took this to mean that I should cooked 16 oz. of dried chickpeas, but alas, it was a typo. I have updated it to read correctly - used 16 oz. of cooked chickpeas.
Used 3 cloves garlic and 1/2 tsp. cumin. The lemon yielded about 1/4 cup juice, which gives the hummus a slight lemon flavor without being over powering. Needed to add an additional 1 Tbsp. water to get a blendable consistency. The fresh hummus has a very sharp garlic flavor, but mellows as it sits. The cumin isn't very distinct - could probably use another 1/4 tsp. Topped with smoked paprika and olive oil and refrigerated until mellow.
Made this from one cup dry chickpeas pressure cooked 45 minutes. This time I let the beans remain soaking in the water overnight before making it, as the dip developed an unpleasant dryness after sitting a while in previous batches, which I think was caused by under-absorption by the chickpeas. I increased pretty much all the seasonings and used some citric acid to get the acidity right (as I ran out of lemons). I also processed it for much longer, and included oil in the food processor. The result was a much creamier version that does not dry out / firm up as much after sitting, though it did still get firmer than I would like. In the future I will add more liquid than I think necessary when processing.