Courtesy of Elder LaFleur, from Food Illustrated
1 large can of chickpeas
3 T juice from a lemon
tahini, stirred well (see note), to taste
2 T extra-virgin olive oil, plus extra for drizzling
2 small garlic cloves, pressed (about 1 teaspoon)
1 t table salt
1/2 t ground cumin
Pinch Cayenne
1 T minced fresh cilantro or parsley leaves
- Drain chickpeas and save 1/2 C of juice. Microwave chickpeas for about two minutes to tenderize.
- Combine lemon juice, bean juice and spices in the food processor and mix briefly.
- Add microwaved chickpeas, to food processor mixture and beat the heck out of it.
- With machine running, add the oil and the tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
- Drizzle with olive oil, cilantro and whole chickpease as a garnish.
The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.
Original recipe:
- 3 tablespoons lemon juice (1 to 2 lemons)
- 1/4 cup water
- 6 tablespoons tahini
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 14 ounces chickpeas, rinsed and drained
- 1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced
- Drain chickpeas and save 1/2 C of juice. Microwave chickpeas for about two minutes to tenderize.
- Combine lemon juice, bean juice and spices in the food processor and mix briefly.
- Add microwaved chickpeas, to food processor mixture and beat the heck out of it.
- With machine running, add the oil and the tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
- Drizzle with olive oil, cilantro and whole chickpeas as a garnish.
Tonight I made a low fat version. I worked through Step 6, and then instead of adding the tahini/oil together, I added a spoonful of tahini at a time until it tasted good. I think it cut the tahini down by about half. Also, I used only about a teaspoon of olive oil.
ReplyDeleteNext time I make a low fat, I think I should go on the conservative side with all the seasonings; this was a little tangy. Some people liked it better than regular humus though.
This is the original recipe. I made some changes this time that made the hummus creamier, and have updated the recipe above.
ReplyDelete1. Drain chickpeas and save 1/2 C of juice. Microwave chickpeas for about two minutes to tenderize.
2. Combine lemon juice and bean cooking water in small bowl or measuring cup.
3. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
4. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.
5. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute.
6. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
7. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
8. Drizzle with olive oil, cilantro and whole chickpease as a garnish.
Cutting down the lemon. It's been too tart the last couple times.
ReplyDeleteI love to make hummus. I add more chickpea juice to make it a better consistency and then don't need any olive oil. I should try to microwave the chickpeas-nice idea
ReplyDelete