Ingredients: |
Ingredients: Serves 4-6
6 medium sized garlic gloves, finely chopped, divided
1 cup of tahini paste (ground, hulled sesame seeds)
¾ to 1 cup of cold water
¾ cup fresh lemon juice, divided
3 tsp. salt, divided
1 ⅓ cups of dried chickpeas (garbanzo beans), or substitute 2 cups of drained, rinsed, canned chickpeas plus ½ cup to 1 cup of cold water
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Directions: |
Directions:If you are using dried chickpeas, start a day ahead and soak the chickpeas in the cold water for at least 12 hours. Drain the peas and place them in a heavy 2-3 quart saucepan. Add 2 tsp. of salt and enough fresh water to cover peas completely. Bring to a boil over high heat, reduce to low heat and simmer partially covered for about 2 to 3 hours until the peas are very tender. Replenish the liquid with the boiling water from time to time to keep the peas covered throughout the cooking period. Drain the peas and reserve the cooking liquid.
To make the tahini mixture (about 1 ½ cups), use a deep bowl and add ½ of the garlic and the tahini paste. Whisk or spoon in ½ cup of the cold water, ½ cup of lemon juice and salt. Still beating, add up to ½ cup more of water, 1 tablespoon at a time, until the sauce has the consistency of thick mayonnaise and holds its shape almost solidly in a spoon. Taste for seasoning and set aside.
In a small bowl, add remaining garlic, the chickpeas and ½ cup of the reserved cooking liquid or water and mash vigorously into a puree. With a large spoon, beat in the ¼ cup of the lemon juice, a few tablespoons as a time. Beating constantly, pour in the tahini mixture until smooth. Hummus should be thin enough to spread easily on pita bread. Garnish with fresh flat-leaf parsley and lemon.
*Can add roasted red peppers or avocados to liven the flavor |
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