I cheated and bought the hummus. It has been a long time since I've made it. This was actually quite good, but I think you are correct about the homemade version being better. I also had fetta cheese to go with it. There was supposed to be a yogurt sauce, but I grabbed vanilla yogurt rather than Greek. Not sure how well that would work. On the side there was a veggie tray, grapes, small pita bread, pita chips, and grape juice.
If you care to share your hummas recipe I would be interested in giving it a try.
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This recipe comes from one of my Milk Street cookbooks. I get asked to make it somewhat often because it is that tasty and if you can get into it while it is still warm all the better. My understanding is that in Israel a fresh homemade hummus is something a lot of people enjoy as part of their breakfast.
227 grams of dried chickpeas (small work best)
2 tablespoons plus 1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup sesame tahini at room temperature
3 1/2 tablespoons of lemon juice
In a large bowl combine 8 cups water, the chickpeas and 2 tablespoons of salt. Soak for at least 12 hours.
In a stockpot over high heat bring another 10 cups of water and the baking soda to a boil. Drain the soaked chickpeas and add to the pot. Return to a simmer, then reduce heat to medium and cook until the skins are falling off and the chick peas are very tender, 40-50 minutes.
Reserve 3/4 of a cup of the chickpea cooking water and then drain the chick peas into a mesh strainer and give them a minute to let all the liquid drain. Then add all the chickpeas to a food processor and the teaspoon of salt and run the food processor for 3 minutes. (the amount of time they will be in the food processor or blender overall is going to seem like a really long time, but it is important for getting the proper texture to the hummus)
Add the tahini to the processor/blender and blend for an additional minute. Use a rubber spatula to scrap the sides and bottom to ensure everything is mixed well. Then turn the machine back on and slowly add the reserved cooking liquid and lemon juice until fully combined. Then you can taste and add more salt if you need to.
Beyond that you can move it to a serving bowl and add whatever flavors you like. Lots of people like to drizzle a nice extra virgin olive oil over it and sprinkle a little chopped parsley, ground cumin, and ground paprika over it, but whatever additional flavors you add, or if you like it as is, is up to you.
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Topic: Getting ready for Holy Week and Easter (Read 559 times)