4.3.12

yummus

Hummus has always been a staple in any house I've lived in. I've naively believed that everyone loves the healthy spread but maybe I just surround myself with hummus lovers. But whats not to love? Garbanzos pureed into a mixture of nutty tahini, zesty lemon, rich olive oil, pungent garlic, and one of the the best spices of all time: cumin. The flavor and consistency  allow it to become a versatile commodity in the fridge, I'll spread it on a sandwich, dip with a carrot, or even serve it on the side. So it goes without saying that hummus wins the utmost respect in Kt's Kitchen. And that's why I make my own.
I have stressed this before and I'll stress it once more: purchase dried beans and legumes, soak them for 24 hrs, drain the water, cook them, and then eat them. You're digestive system will thank you incessantly. 
Just saying.
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Classic Hummus
2 cups cooked garbanzo beans
1/4 cup liquid from garbanzo beans
3-5 tablespoons lemon juice (depending on taste)
4 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

*I like a lot of tahini in my hummus, I think helps develops the flavor nicely but if you want a lighter taste just put 2 tbsp

Preparation:

Soak garbanzo beans overnight, rinse, cover with water in a pot and simmer until soft (about 2 hrs). Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

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