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.
- 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
- 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.
- 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.
- 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).
- Bring it to a boil on high heat, then let it simmer on low heat for about 1 hour while the pot is covered.
- 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).
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
Enjoy homemade hummus and freshly baked pita bread 😀