Extra smooth Hummus

food photographs by South Pacific Journal

This post is to continue from Pita bread with Shish Tawook and Garlic sauce, I am still having fun making pita bread, Today I would like to share my experience of making extra smooth hummus with dry chickpeas and serve simple with oven baked home-made pita bread. I prefer to make extra smooth hummus. Do this by discarding the chickpeas skin before blending with food processor. I decided not to use baking soda because I wanted the taste to be natural.  I also like the way of using a pressure cooker ,it takes only about half an hour.

Just some problem of using a mini food processor that the container too small and add all chickpeas in one time..after a while, sometimes  a machine tends to stop  as the mixture thickens. I must repeat or use  a spoon to scrape … anyway the hummus finish with extra smooth and it taste delicious.  I adjust lemon juice carefully because if the taste too far sour so it is hard to fix. It is always nice to serve with extra smooth hummus with warm homemade pita bread from the oven.
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Hummus
  • 1 pound dried chickpeas
  • 4 garlic cloves, crushed
  • 8 tablespoons tahini paste (pureed sesame), I get this import tahini paste from Lebanon at Asian store
  • Olive oil to taste (garnish
  • ⅔ cup of fresh lemon juice
  • ¼ teaspoon Paprika (garnish)
  • ⅓ to ½ teaspoon salt

Preparation

  1. Rinse the dry chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll just have to boil them for a longer time so they get soft. Baking soda helps softening them quicker.
  2. Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water really well.
  3. Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, just to speed the process) and then add about 6 cups of water (or until water covers the chickpeas by about ½ inch). 
  4. Bring it to a boil on high heat, then let it simmer on low heat for about 1 hour while the pot is covered.
  5. Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpeas with your fingers, if it crushes easily and feels smooth then it’s done.
  • Once the chickpeas are cooked, and while still hot add them immediately to a food processor with ½ to 1 cup of warm water and grind for a 3-5 minutes at low speed.
  • Add the salt and garlic, then slowly start to add the Tahini paste as the food processor grinds away. 
  • Once done, slowly add the lemon juice at the end and let the food processor run for a couple minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice. 
  • Notes: Some folks suggest adding the boiled chickpeas water to the food processor instead of regular warm water. You could do that and result in a slightly richer taste, however the resulting hummus may be a bit tougher on the tummy due to all the baking soda in the water.
  • As soon as the water starts boiling, a white foam will appear on the top, try to scrape out as much of it as possible (without removing water).

Presentation

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Extra note from the hummus today:  I did not use baking soda is to keep the natural taste. 

* I use a Pressure cooker to cook chickpeas for about<half an hour.

 *skinned all chickpeas before make smooth by food processor, separated to garnish.

*Garlic and salt to blend first before add chickpeas… adjust the taste carefully

Keep just finish extra smooth hummus in a refrigerator to let cool, for about half an hour before transfer to a plate

*Hummus can keep in a refrigerator for one week

related article  www.dirtykitchensecrets.com

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Enjoy homemade hummus and freshly baked pita bread 😀

 

6 Comments

    1. Mr. C & MS. E,
      Thank you to like hummus I made. I have a strong point to make easy thing more difficult 😆 My mother think so…from i must do all the process to get coconut milk to make one curry and also I am a slow cook.

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