i know the three people that used to read this have already seen this, but i made some hummus that i really like and would like to share my secrets with you:

  • Okay, hummus in and of itself isn’t the most exotic nor exciting of recipes. But it’s all in the deets!
  • For instance: I have gone through life being a canned chickpeas hummus maker, straight out of the can into the food processor. But now on the cleanse we’re only supposed to eat dried beans,not canned. SO IT IS DRIED BEANS FOR ME I SUPPOSE. Fortunately, I now believe that dried beans, or at least cooking the dried beans really helps make the hummus less grainy and more creamy. Did I mention we’re not allowed dairy on the cleanse? Every little bit of creamy helps here.
  • So: it takes 2 days to prepare. The night before, wash and soak the dried beans in a bowl with lots of water. How many? I don’t know. Let’s say 1.5 cupsish. Add a tablespoon or so of baking soda; this is supposed to help break down the husks some more.
  • The next morning, drain and rinse the beans. They should look a lot like canned beans, except they were once dried! Then put them in a slow cooker with: a tablespoon or so of salt, a few garlic cloves, some peppercorns, you know, spices. Fill up the slowcooker with more water and leave it for the day on low.
  • Then! The magic starts to happen. That evening, drain the cooked beans, keeping a cup or so of the liquid. NOW YOU HAVE COOKED DRIED BEANS!
  • To your favourite food processor/sturdy blender (FYI: I may have destroyed Lori’s blender the first time I did this, but then bought a combo processor/blender) add two cups of the cooked beans. THERE MAY BE LEFTOVER BEANS, I SHOULD REALLY ADJUST THE RECIPE TO FIGURE IT OUT BUT OH WELL.
  • Blend them up a bit; you probably will have to stop every so often to mush them around with a spoon. Since they’re so thick it’ll be more like a chunky pasteish thing.
  • Add to it! One half cup of tahini, preferably some from a bottle that is Lebanese or has some Arabic on the label. It’ll be gooey when you add it, so use a half cup of the cooking liquid as well to aid the addition. Blend, blend, blend it up! At this point hopefully it’ll resemble hummus somewhat. Keep stirring every once in a while with the spoon.
  • Then add a quarter cup of olive oil, maybe a third. I put a half in once and it was really really good. But just be patient, you know? Also: add the juice of a lemon. Furthermore: add some salt. I like salt, and I’d say about two teaspoons. But taste it and seeeeee! Hopefully this should look, taste, smell, resemble everything that is hummus, making it in fact: hummus.
  • You can also make variations on this theme if you like! Add the additives when you are mushing up the chickpeas. I have tried: a half a chipotle pepper (from a can, made with adobo sauce); two jalapenos, seeded and finely chopped. You could also try throwing in some chopped parsely or other herbs if you have an itch for some green hummus.

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