Hummus Recipe (Authentic and Homemade)

by mjd

Authentic and Homemade Hummus

Ingredients:

Chickpeas (3 cups)
Garlic (1 or 2 cloves). Tip: to tame its pungency, allow minced garlic to sit in a little bit of lemon juice for a few minutes
Tahini (⅓ cup)
Fresh Lemon Juice (from 1 lemon)
Kosher Salt. Just a pinch of kosher salt to your liking
Extra Virgin Olive Oil. A generous drizzle of quality extra virgin olive oil
Garnish. a few pinches of tangy sumac (sometimes ground cumin is a good addition). If you have some extra cooked chickpeas, plant them right in the middle. For a pop of green, you can add a garnish of fresh parsley

Directions:

Cook the chickpeas well. Dry chickpeas are the best if you really want to learn how to make hummus from scratch.
After soaking overnight, you can give the chickpeas a simmer in water for about 2 hours until well-cooked through and tender.
Big tip! Overcooking the chickpeas just a bit gives you creamier hummus!
Peel the chickpeas. Chickpea skins are edible, but if you want creamy hummus, peel the chickpeas and discard the skins.
It helps to soak the chickpeas in a bit of hot water with some baking soda, takes the chickpea skins right off (more on this process below)
Use quality tahini and enough of it.
Tahini paste is a key ingredient in an authentic hummus recipe. It will add that rich consistency and subtle nutty flavor
For fluffy hummus, add ice cube while blending. The ice cubes help in whipping the hummus into a creamier texture--kinda like freshly churned ice-cream.
Don't rush it! Let the food processor run for 4 to 5 minutes. Run the food processor for a few minutes so the hummus mixture will blend well enough to a smooth texture.
Test, and if needed, add a tiny bit of hot water through the opener of the food processor as it’s running to help continue to smooth the hummus even more until it's utterly creamy.

Source: www.themediterraneandish.com

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