Monday, February 06, 2012

Hummus (not Humus)

Little details in spelling can be impo[r]tant.

Humus = "mature compost, or natural compost extracted from a forest or other spontaneous source for use to amend soil." That is, what's left after your table scraps have decomposed in the compost pile.

Hummus is different: "a Levantine Arab food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic."

We make our own hummus and enjoy it. It's fairly simple to make.

 We start with about a pint of washed dried Chickpeas in a quart jar. A bit less is better because of how much they swell.
Cover the chickpeas with double the volume in water, do not cover. If you do the jar will explode.
In a little less than a day they will have swelled up. It might take a bit of work to get them out. Even without a lid they can still burst the jar. Doing this in a plastic bucket works well too.
We wash and rinse again at this stage.
Put them in a sauce pan, cover with water, bring to a boil and simmer until they soften. Let cool.

After everything is cool, get the blender out.

1 lime or 1 lemon.
2 tsp Cumin
2 tsp black peppercorns
1 tsp onion powder
2 tsp chopped garlic
1 tsp sea salt
1 tsp paprika

Liquify the lime/lemon add the rest of these ingredients. Dribble in a bit of water if needed.

Add the chickpeas with the liquid they were cooked in. Supplement enough water to get the bottom half of the mixture liquifying.

After a bit, pour the whole lot out into a large mixing bowl, stir, and return to blender in small enough lots (a little over a cup) to allow the blender to liquify the chickpeas thoroughly.

Do all the lots, stir them together in the mixing bowl and add:

1 cup Tahini
3 Tbsp Sesame oil

Mix the Tahini and sesame oil together with the chickpea liquid. The mix will stiffen a bit with the addition of the Tahini. Whipping it with a mixer will make it stiffen a bit more.

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