February 11, 2011 § 6 Comments
I still haven’t mastered hummus, I think it’s just one of those things that you need to be taught by a Lebanese mother. However, considering my lack of Lebanese-mother-friends at the moment I thought I would just have another crack at it myself, and I’m certain that we’ve made progress since the first attempt.
Yesterday was play day with the food processor, whenever I pull it out I tend to have a good blitz in one go. After breadcrumbing, ice cream making (stay tuned for that), health ball buzzing and mashed potato whipping I looked at the chickpeas in the fridge and decided – it’s you and me kid.
My rough helpings of ingredients might guide you, but don’t quote me on them! For about 2 cups of chickpeas (soaked overnight, drained and rinsed) I added 2 big tablespoons of unhulled tahini, the juice of 1 large lemon, 2 cloves crushed garlic and maybe 1/4 cup olive oil. Then it wasn’t pureeing as much as I would like but I think this had more to do with the wattage of my food processor than the quantity of ingredients, so I just kept feeding it homemade chicken stock (which I finally have down to an art form!) until it smoothed out a bit. Then I poured in the balsamic vinegar and oil from my deli olives and buzzed along a bit more.
In the end it was still quite grainy, and this is where we need the work, but the taste was nice and not too chickpea-ish.
I served the hummus with dinner last night, as an alternative to butter for nice chewy bread, and while I don’t think anyone else tried it I made a terrific discovery! When I was clearing the table I stirred the remaining pesto into the hummus bowl and wouldn’t you know it, the taste was awesome! I had hummus on toast for breakfast and can’t walk past the fridge without dipping in with my teaspoon.
Now to just work on the texture and I may declare hummus victory (but if you know a Lebanese mother please send her my way!)