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Álvaro Ramírez

22 November 2015 Making hummus

Made hummus, based on Delicious Istanbul's 5 Secrets to Perfect Hummus (wayback machine) post.

  • 160 g dry chickpeas.
  • 4 cloves garlic minced.
  • 1 tsp fine sea salt.
  • 1 1/2 tbsp lemon juice.
  • 1/4 tsp ground cumin.
  • 6 tbsp tahini paste.
  • 2/3 cup cooking water.
  • Extra virgin olive oil, for serving.
  • Red pepper flakes, for serving.
  • Zahter mixture, for serving.
  • Soak chickpeas overnight.
  • Discard water and rinse chickpeas.
  • Cook in low heat (about 5 cups water) for 1.5 hours for until soft (but keeping shape.) Check if can be mashed with thumnb.
  • Save cooking water.
  • Peal chickpeas (optional).
  • Blend ingredients until silky paste. Taste and add lemon/salt/cooking water.

Keeps in fridge for 3-4 days. Freeze otherwise.

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