Ingredients
-
1 1/3
-
1/2
-
1/2
-
4
-
5
-
3/4
-
1/4
-
2
-
1
-
6
-
1/4
-
-
-
-
Directions
Hummus – to Die For!, , Absolutely delicious! This is the first time I am making hummus and also the first time I am cooking chick peas I thought I had the peas soft enough but they weren’t and so I have a grainy textured hummus Ichose this recipe as it uses dried beans This is a very economical dish and definitely a keeper , Extremely yummy! I won’t be able to go back to store-bought hummus anymore I’d love to lighten up this recipe, but I can’t see how we’ll just use it sparingly, and enjoy it thoroughly when we have it used canned garbanzo beans (Trader Joe’s) and it was absolutely delicious, so I have to assume it didn’t hurt the flavor much to go with canned
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Steps
|
1
Done
|
Pick Over the Chickpeas and Discard Any Misshapen Chickpeas and Stones. |
|
2
Done
|
Rinse the Chickpeas and Drain. |
|
3
Done
|
Place in a Bowl, Add Water to Cover Generously, and Let Stand For at Least 4 Hours or For Up to Overnight. |
|
4
Done
|
Drain the Chickpeas and Place in a Saucepan With Water to Cover by 2 Inches. |
|
5
Done
|
Bring to a Boil Over High Heat, Reduce the Heat to Low and Simmer, Uncovered, Until the Skins Crack and the Chickpeas Are Very Tender, About 1 Hour. |
|
6
Done
|
Remove from the Heat and Drain, Reserving the Cooking Liquid. |
|
7
Done
|
in a Food Processor or Blender, Combine the Chickpeas, the 1/2 Cup Lemon Juice, the Tahini, 3 Tbs. of the Olive Oil, the Garlic, the Salt and the Cumin. |
|
8
Done
|
Process Until a Soft, Creamy Paste Forms, Adding a Bit of the Cooking Liquid to Loosen the Texture, If Necessary. |
|
9
Done
|
Taste and Add More Lemon Juice and Salt, If Needed. |
|
10
Done
|
Transfer the Puree to a Serving Bowl and Spread With the Back of a Spoon to Form a Shallow Well. |
|
11
Done
|
Drizzle With the Remaining 1 Tbs.olive Oil. |
|
12
Done
|
Sprinkle With the Parsley and Paprika. |
|
13
Done
|
Garnish With the Lemon Wedges and Olives and Serve. |
