subscribe

receive new posts and
recipes by email

September 5, 2017

hummus

starters

Story

On our recent family vacation to Turks and Caicos I finally had a chance to finish a book I had started too long ago to mention. The title: an Everlasting Meal… but perhaps the title should have been an Everlasting Book. There were so many aspects of it that were inspiring to me but perhaps these two in particular: first the lesson  of learning to cook with what you have on hand and second, finding ways to turn aspects of one meal into the start of another (like a sourdough starter). This hummus recipe achieved both for me. Use the dried beans I had on hand and second, I turned half of the chickpeas into a fine salad later in the week, and leftover short ribs made this bowl a meal in and if itself. My suggestion, if this recipe sounds delicious to you, just start soaking some chickpeas now. If you wait until you are starving for hummus, it will be too late to impart the serious chickpea flavor my version results in. The key: time

Ingredients

1 cups dried chickpeas (makes 2 cups of hummus)
¼ cup tahini
1/3  good olive oil
juice of 1 lemon
2 garlic cloves
salt
olive oil for topping
Topping ideas: zatar, a few reserved whole chickpeas, roasted garlic, or heck if you are feeling crazy throw some leftover short ribs on there like me! (optional)

Recipe

Soak your chickpeas overnight. Rinse, drain, and place in a pot of water with a big pinch of salt and cover with water 2 inches above the chickpeas. Cook over medium heat for 2 hours. Taste the chickpeas. Try several and once all of them taste velvety inside, they are done. Let cool in the broth and strain when you are ready to use. Sometimes I’ll let mine sit in the fridge for a few days in the broth. I think it intensifies the flavor. You can actually use the cooking liquid for soups, pastas, or as a thickening agent but I haven’t experimented too much with it yet. Add the garlic cloves with a pinch of salt to the processor and pulse. This helps it break down into more of a paste. Then add the chickpeas to the processor along with the lemon, tahini, and olive oil. If the mixture seems thick add more olive oil. Add salt to taste. I serve mine with a few reserved whole chickpeas on top, more olive oil (to the point it seems embarrassing) and a sprinkling of Zatar, which you can get at specialty food stores in the spice aisle. It’s a Mediterranean spice blend.

Print

Share

comments & questions