Posts tagged hummus

Making Hummus with Dried Chickpeas

HummusOne of my favorite Lebanese restaurants churns out smooth, creamy hummus that’s unlike anything I’ve been able to make at home. Until now. The secret I’ve found is foregoing the canned chickpeas – you know, the ones that smell like cat food when you open them?

 

In playing around with making hummus from scratch I discovered that I was usually adding extra ingredients – more and more garlic, olive oil, and seasoning to cover up the tin taste of the canned chickpeas. When you make hummus from dried beans there’s no off taste to cover up, the beans are flavorful all by themselves. Making hummus with dried chickpeas doesn’t involve many more steps, just a little more planning. Plus, a bag of dried chickpeas costs a lot less than buying cans!

 

Tips for hummus success:

  • Don’t use flavored olive oil – I tried with with garlic oil and the flavor overpowers the chickpeas
  • Do blend in extra ingredients, like roasted red pepper, once you’ve made your hummus (although the plain variety is the best when you make it from dried beans)
  • Hummus becomes fluffier in texture on day #2
  • Chickpeas cook more evenly in a smaller crockpot but go ahead and use what you have on hand
  • Do double or triple this recipe!

 

Recipe

Yield: 1 1/4 cups

 

Ingredients

1 cup dried chickpeas (usually available at the grocers either by the canned beans or in the Mexican food section)

1/4 cup extra virgin olive oil

2 tbsp. tahini (in a pinch you can substitute 1 tbsp. peanut butter plus 1/2 tbsp. each more olive oil and more reserved liquid)

1/2 clove garlic or 1/2 tsp. garlic powder

1-4 tbsp. reserved liquid from the beans

1/2 juice from a fresh lemon

1/2 tsp. ground cumin

1-2 tsp. salt (sea salt, preferred)

 

Directions

  1. Place the dried chickpeas in a crockpot and cover with water – about 1″ above the beans. Soak overnight.Soaking chickpeas
  2. Rinse the chickpeas and empty the water from the crockpot. Place the rinsed chickpeas back into the crockpot and cover again with water – about 1″ above the beans. Cook on high for 4-5 hours or until the beans are tender (it’s okay to overcook the beans a bit). *Add in 1/2 tsp. salt halfway through cooking.
  3. Ready the food processor! Drain the cooked chickpeas, reserving the extra liquid.Blending Hummus
  4. Put the lid onto the food processor and place the oil into the dispensing funnel (if you have one; alternatively place the olive oil in with the beans before processing) and pulse the beans until they become mushy.Making hummus
  5. Remove the lid and add the tahini and seasonings; blend again. Add salt to taste.
  6. Adjust the consistency of the hummus with the reserved liquid. If you like a smoother consistency by all means add more – if chunky is your style, you’re done.
  7. To serve place the hummus, in a bowl and drizzle with extra olive oil and roasted pumpkin seeds or sprinkle with smoked paprika or cayenne pepper. Last night I just put a big pile of hummus on each kid’s plate.
Lebanese dinner

Lebanese dinner – grilled chicken, hummus, tabbouleh, pitas, cucumbers, and grapes

 

 

 

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Pumpkin hummus

Pumpkin hummus closeup picPumpkin loves garbanzo beans–the proof is in the hummus. Add pureed pumpkin into your hummus for a subtle, earthy underlying flavor.

 

The basic recipe is fast and easy to put together:

1 15-oz. can garbanzo beans

4 tbsp. tahini

4 tbsp. pureed pumpkin

1/4 cup olive oil

1/2 tsp. sea salt

 

Directions:

  1. Drain beans (reserving liquid) and place them into a food processor along with the pumpkin.
  2. With the blade running add in the olive oil and half of the reserved bean liquid.
  3. Remove the top of the food processor, scrap down the sides and add salt and tahini.
  4. Adjust the texture and flavor of the hummus using seasoning and more pumpkin, bean liquid, and/or spices.

 

For pumpkin pie hummus:

Add 1/2-1 tsp. pumpkin pie seasoning (or a mixture of cinnamon, nutmeg, ginger, and cloves) and more pureed pumpkin

 

For Lebanese pumpkin hummus:

Add 1/2 tsp. cumin, 1/4 tsp. smoked paprika, and the juice from one lemon

Pumpkin hummus pic

 

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Middle Eastern breakfast burritos

Breakfast burritos are a dinnertime staple around my house. I forage in the fridge for whatever leftovers I have, throw it in with scrambled eggs and wrap it in a heated flour tortilla and you have dinner. Sauteed veggies? Throw ‘em in for veggie burritos. Leftover pork? Chop it up, throw it in then top the scrambled eggs with salsa for Mexican breakfast burritos. Mozzarella + diced tomatoes + fresh basil (if you have it) and you’ve got Italian breakfast burritos. Yeah, I wasn’t kidding when I said we have this a lot. Easy peasy.

On Friday night I even packed our breakfast burritos to go since we were running late to see The Avengers. Yes, I carted our burritos into the theater with us so we could eat while we watched the previews. I had thought of just giving in and buying fast food on the way but I took 5 minutes and made Mexican burritos instead. So I had burritos on the brain while watching the Hulk smash through Cleveland. Yes, it’s Cleveland, not New York, getting pummeled during the movie. I’m so proud. After defeating Loki and his minions (yeah, no spoilers there we all figured the Avengers would prevail, right?), Iron Man mutters that he wants shawarma. I love that shawarma got a big screen mention. The Middle Eastern shish kabob deserves the A-list star treatment.

The next day my husband and I did a little what we like to call culinary spelunking in Cleveland and stumbled upon the Assad Bakery, which had shawarma and fresh pitas for sale. Fresh pitas are nothing like the cardboard kind you find at a regular grocery store. They’re soft and pliable and come in different sizes. They’re meant to be rolled. I was inspired: what about a Middle Eastern breakfast burrito complete with a slathering of hummus? I went for Trader Joe’s smoky red pepper chipotle hummus and paired with scrambled eggs for this Middle Eastern breakfast burrito.


Recipe rundown: Prepare scrambled eggs. Spread about 2 tablespoons hummus over the pita. Place about 1/3-1/2 cup cooked eggs in a center line on the pita then roll up starting with one end. If you can’t find decent pitas around, go ahead and buy the pocket variety and just place the hummus and eggs into the pocket (don’t try to roll ‘em). Or, you could use flour tortillas for even more cross-cultural food fusion.

Kids’ reaction: Rave reviews all around. My two youngest requested their burritos sans hummus but then when I couldn’t finish mine they both offered to eat it.

By the time I went for a shot my daughter was almost done!

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