HUMMUS
8 to 10 servings
This creamy, golden puree of garbanzo beans (chick-peas) is a specialty of Middle Eastern Jews and non-Jews alike. It is worth making a large batch as it keeps well in the refrigerator.
2 ½ cups dried garbanzo beans or 4 15 ½ to 19- ounce cans, well rinsed
Salt and cayenne pepper
4-6 garlic cloves, peeled and crushed (I add more because we love gaic)
½ cup lemon juice (I add less— too sharp for our taste)
½ cup tahini (sesame paste)
Olive oil and chopped fresh parsley for garnish (optional)
Rinse dried garbanzo beans very well, discarding any broken or discolored beans, Place bans in a large bowl and cover generously with cold water; soak 12 hours or overnight.
Transfer beans and their soaking water to a large stockpot and over medium heat, bring to a boil. Reduce heat and leave beans to simmer 1 ½ to 2 hours, until very tender.
Add 1 tsp salt and continue simmering for 30minutes. Drain well, reserving a small amount of beans and some of the cooking liquid.
OR OPEN THE CANNED PRODUCT--------SOOOO MUCH EASIER!!!!
Press cooked or canned beans through a food mill or strainer, adding some of the reserved liquid, to separate the beans from skins. (For a smooth hummus, skins must be separated from beans). Very few skins are left behind with the canned.
In a food processor fitted with the metal blade, process crushed garlic with a pich of salt. Add pureed beans and process until smooth. Add the lemon juice, tahini and a pinch of cayenne pepper and puree until finely blended. Hummus should be thick and smooth; add a little more cooking liquid or the canned liquor if puree is too thick and adjust the seasoning. Transfer to a bowl and serve when ready.
To serve, spread the hummus in a shallow dish or individual bowls and with the back of a spoon make a hollow in the center. Chop the reserved chick-peas coarsely and sprinkle over. (Unnecessary…IMHO). If wished, pour a little olive oil in the center of the well, garnish with chopped beans, parsley and a sprinkling of cayenne.
YUMMMMMM!!!!!!! I serve with home-made pita bead and the hummus does not last long enough to store in the fridge. I also prefer to serve at room temp---it seems to keep the creaminess better.
New Jewish Cooking by Elizabeth Wolf Cohen
I think I will make a batch for Peter's return---haven't had this for a very long time!
This recipe may sound a bit time consuming but it isn't if you used the canned beans. WELL WORTH THE EFFORT---if you like hummus!!!