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Add a photoWARNING: You're on your own for measurements with this one. Let it be known to all who venture forth that I have killed *2* blenders with this recipe. It's THAT good.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 cups-ish
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Ingredientes
- small bag dry chickpeas (aka garbanzos in certain ethnically-enriched centers of town)
- enough water to cover the chickpeas by about 2 inches
- enough chicken broth to cover the chickpeas by about 2 inches
- a whole bunch of garlic
- one medium, soft, juicy lemon
- sesame oil (or olive or veggie oil, in a pinch)
- kosher salt
- tahini out the jar
Direcciones
- Do whatever you do to soften beans i.e. 8-hour soak in room temp water or bring beans to boil & remove from heat for one-hour soak. I'd use a whole bag, but you can halve the recipe, too, especially since there are no measurements here anyway.
- Drain the chickpeas. (Should I be calling them 'garbanzos'?) THEN pour the chickpeas back into the large pot and dump in the chicken broth until it's about an inch over the critters.
- Chickenbroth: if you're clever and organized enough to have your own homemade stock on hand, use it. And bully for you, you smart and on-the-ball cook, You. Otherwise, I tend toward the boxed variety (because the nifty re-closeable spout let's you stick unused portions in the fridge easier than the canned kind.)
- Boil the chickpeas (not rolling so much as low easy boil) along with peeled whole cloves of the garlic (I leave it up to you to decide how many cloves from one bunch -- I go crazy, depending on who I'm feeding) until everything is soft. Really soft.
- Strain the chickpeas and garlic (but I'd reserve the broth for later use, in both this and other recipes).
- Now you start the blending process -- see above for appropriate warning. You should be just fine if you (a) blend about 1/2 cup at a time or (b) have a food processor and know how to use it. (I use 'regular' blenders that I buy at garage and church rummage sales.)
- Alternate in your blender / processor(you lucky dog!)
- (a) drained chickpeas/garlic cloves with
- (b) lemon juice squeezed from halved lemon and
- (c) sesame oil (about a teaspoon at a time) until you have about a full cup or more of hummus blended.
- Add about 1/4 cup tahini at this point, plus a teaspoon of kosher salt. Taste and adjust lemon, tahini, or salt to taste.
- Once you have the taste right, scoop that batch out and start the next one in same manner.
- Yes, you may worry -- "Is this 2nd (or 3rd or 4th) batch the exact same consistency as the 1st (or 2nd or 3rd)??"
- Never mind. Combine the batches as you finish them. With a large wooden spoon, if possible. Taste as you go along, and you'll be just fine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 6 servings | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 0.14g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.03g | 0% |
