hummus b’tahini .
حمص بطحينة
The best thing out of the Middle-East.
Ingredients:
350g dried split chickpeas.
~50g ice water.
60g extra-virgin olive oil.
150g tahini.
1 garlic clove.
1 tsp cumin powder.
juice of 1 lemon.
kosher salt.
Equipment:
blender/food processor.
saucepan.
strainer/chinois.
Yield:
1.25L hummus.
Execution:
soak chickpeas.
Add chickpeas to a large container, cover with 2.5L of water. Let soak for 8-12 hours.
2. cook chickpeas.
Drain chickpeas and rinse with cold water, add to a saucepot, add double the volume of chickpeas in water.
Season heavily with salt, bring to a boil then turn heat to low and simmer for around 45 minutes - 1 hour or until chickpeas become mushy and soft. Add more water as necessary.
They should be slightly overcooked, you should feel no pressure when crushing between your fingers.
Drain the chickpeas using a strainer and let steam and drain for 5 - 10 minutes.
3. blend hummus.
In a blender, add tahini, cumin, garlic, 1/2 of the olive oil and ice water, begin blending on low, slowly increasing the speed to high until you have formed a creamy, homogenous paste.
Add the chickpeas and begin blending on low, use the blender tamper to push the chickpeas down to ensure everthing is well incorporated.
Once the chickpeas have broken down and the mixture is homogenous, increase the speed to high and drizzle in the remaining olive oil, blend until smooth, adjust with ice water until your desired consistency is reached.
Season to taste with lemon juice and salt.
4. storage.
Keep in the fridge for 5 days.
You can probably freeze it indefinitley but im not sure.