I know that there are thousands upon thousands of hummus recipes out there. But this is my go-to hummus recipe. It never fails to impress me every time I make it, and it also never ceases to amaze me whenever I have it. I'm not bragging. Even my youngest daughter, who is a meat lover, adores this vegan dish.
I honestly find that it yields better results with fresh chickpeas as compared to canned ones. But if you are in a rush, feel free to use canned ones. The trick is to add cold water while the ingredients are blitzing away in the food processor. You have to judge the amount of cold water to add because different brands of chickpeas react differently.
The end result is a creamy and smooth consistency. If you desire a mashed-potatoes-kinda-smooth consistency, I would recommend a stick blender instead of a food processor. I would always top my hummus with some shatta oil to sorta bring everything together. And of cos, I would suggest serving this lovely hummus with some Angie's Tempeh Chips (if you are residing in Singapore).
Ingredients:
(Serve 4)
Chickpeas, 125g
Baking Soda, 1/2 TSP
Tahini, 135g
Fresh Lemon Juice, 1/2 Lemon
Garlic, 2 Cloves
Cold Water, 50g or More
Sea Salt, Pinch
Black Pepper, Pinch
Shatta Homemade, 1 TBSP
Good Quality Extra Virgin Olive Oil, 1 TBSP
Pita / Angie's Tempeh Chips Preferably, For Serving
Equipment:
Sauce Pot
Food Processor
Directions:
Please visit my "How To Make Shatta" page for the recipe.
In a bowl, add chickpeas and water.
Make sure that the chickpeas are fully submerged.
Cover and set aside overnight.
The next day, the water should almost dry out and the chickpeas should be slightly doubled in size.
Drain and discard the liquid.
Transfer the chickpeas into a sauce pot.
Add in baking soda and 800g of water.
Turn the heat up to medium and give it a stir until the baking soda has dissolved.
Bring it up to a simmer.
Turn the heat down to low and continue cooking for about 30 to 40 mins, or until the chickpeas are soft.
*Remove any foam and skins that float to the top. Add more hot water if necessary.*
*If you are using canned chickpeas, skip the above process.*
Once the chickpeas are cooked and softened, drain and discard the liquid.
Transfer the chickpeas into a food processor and blitz.
Add in the tahini, lemon juice and garlic. Blitz.
While blitzing, stream down the cold water.
You should get a creamy and smooth consistency.
*Add more cold water if necessary.*
Transfer into a serving bowl.
Taste and adjust for seasoning with salt and pepper.
In another small bowl, combine shatta and olive oil.
Drizzle the shatta mixture over the hummus.
Serve immediately with some pita or preferably Angie's Tempeh Chips.
You can keep it chilled in the fridge for up to 3 days.
Sit at room temperature for 30 mins before serving.
You can use pita, but if you are in Singapore, why not give Angie's Tempeh Chips a try?
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