HUMMUS RECIPE (MIDDLE EASTERN RECIPES)

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This recipe is listed in the "Middle Eastern" (Lebanese) and "Vegetarian" (Dips) sections of the YaleCooks recipe collection.

Google search: hummus (click on the three icons to see photos-videos and links to internet recipes)

"Moosewood Cookbook" Inspired Hummus:

First added: 2012-06-25; Last edited: 2012-12-21

Author: Stephen Chin-Bow (Yale College).  This recipe is dedicated to Carl Goins, a big man with a big heart.

Background: I will convert this recipe to also use weights, when I buy an accurate digital balance.

If I remember I will take photos the next time I make "hummus".

If you do know how hummus should taste you can find it on the menu of New Haven restaurants such as Mamoun's.

Hummus is great for parties, especially if you also make homemade bread.  I enjoy eating hummus in a sandwich with tomato/lettuce (which reminds me of a camping trip to Yosemite when a Yale friend and I were powered up Half Dome on humus sandwiches).  If you enjoy hummus you may also like baba ganouj (which is also very easy to make).

This version of hummus uses less tahini and less salt than the Moosewood recipe.  I also omit both the parsley and scallion (green onion).

The last time I made hummus using dried chickpeas (purchased in bulk) I forgot to weigh the beans before I soaked them (I promise to take better notes next time).  I estimate I started with about one pound of dried chickpeas.  After soaking, but before cooking, I had about 5 cups of drained chickpeas.  During the pressure cooking (see instructions) the chickpeas expanded slightly to approximately 6 cups (about 40 ounces) after draining.

Please let me know if you have suggestions for improving this recipe!

This recipe was prepared and shared during the first YaleCooks organizing meeting (2012-09-21) held in New Haven.

Essential Supplies & Ingredients:

an immersion blender or a food processor (a potato masher may work)
a pressure cooker (saves time) or a regular pot
a garlic press (if you do not have an immersion blender or a food processor)

chickpeas, garbanzo beans (about 1 pound, dried beans, or three 15 oz cans)

• 1 whole head garlic, peeled

• 1 - 2 tsp salt (start with 1 tsp and adjust to taste)

• juice & pulp from two lemons (remember to discard the seeds)

• 1/2 C tahini

olive oil (optional)
• liquid drained from the cooked chickpeas (from the canned chickpeas or after cooking; optional)
• 1 - 2 tsp red pepper flakes (optional)

Instructions:

Safety First: Understand your equipment.  Read the manuals.  I have used both Presto and Mantra pressure cookers.  Do not exceed the recommended volume of your pressure cooker, because the steam release valve may get clogged, resulting in a potentially dangerous situation.  Always unplug an immersion blender before you clean it.  Food processor blades are very sharp.

Preparing the Beans: Rinse the dried chickpeas (approximately 1 pound), discarding any stones.  At room temperature soak the beans in cold water for about an hour (the exact time is not crucial).  Change the water and soak overnight in cold water (I soak the beans in the refrigerator).  Drain the beans, rinse, and transfer to a pressure cooker using a measuring cup (to determine the volume of the chickpeas which expand after soaking).  Add roughly 150% percent the volume in water (eg. for 5 cups of soaked beans add about 7 cups of water).  Cover beans, but leave the pressure cooker value set to "purge."  Heat the beans over high heat until a steady amount of steam is visible.  Either flip the "purge valve" to the pressure "cook" position or place the "rocker weight" on the cover.  Cook the chickpeas for 20-25 minutes.  If you are cooking chickpeas using a regular pot simmer over medium heat for an hour before tasting (to determine if more time is needed).  Turn off the heat and allow the chickpeas to cool.  If you are in a rush use a colander and drain the hot chickpeas (remember to save the liquid; see below).

Preparing the Hummus: If you do not have an immersion blender or a food processor use a garlic press to crush the garlic (and set aside until needed).  This recipe assumes you have about 45 ounces (about 5-6 cups) cooked chickpeas (the first time you make hummus you will probably use canned chickpeas; 15 oz cans are common).  Drain the liquid from the chickpeas (save the liquid; it may be needed later).  Use the immersion blender (a food processor will probably work, but I have not tested this assumption) to puree the cooked chickpeas.  Add the garlic and continue pureeing until a smooth paste is achieved.  If you are using a food processor adding the lemon juice will probably make this easier.  If you are using a food processor with a plastic bowl I recommend making cleanup easier by transferring the mashed chickpeas to another container (I dislike washing oily/greasy plastic containers by hand).  Add remaining ingredients and using a spoon blend until smooth.  If you want a thinner consistency add some of the chickpea liquid (saved when draining the canned chickpeas or after cooking the chickpeas) or some olive oil (and mix until smooth).  Adjust seasoning if necessary.  Enjoy!

Suggested Variations: For a slightly different color or flavor try adding some softened (soaked) sun-dried tomatoes or even a fresh tomato when first pureeing the cooked chickpeas.

Annotated Internet Links:

Recommended Cookbooks:

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