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Hummus

Updated: Aug 1, 2020




Hummus is the mashed or pureed bean dip/spread that originated in the Middle East and is now front and center in your local grocery store's


Ingredients:

1 16oz can chickpeas (good starting place because that's how the store sells them)

white sesame sesame seeds (start with 1oz, then adjust to taste)

lemon juice to taste

olive oil approximately 3x the amount of lemon juice

garlic (1 clove per 16oz of chick peas because raw garlic can get overwhelming)

Technique:

1. Drain chickpeas, but save the aqua fava (the liquid in the can with the chick peas).

2. Add all the ingredients to the bowl of a blender or food processor.

3. Puree until smooth. you should always see movement of the food in the bowl. If the machine locks up, you can adjust the consistency by adding more oil, lemon juice, or aqua fava.

4. Once smooth, taste, evaluate, and re-season.

5. Serve garnished with olive oil, Aleppo pepper, sumac, and or paprika and with vegetable crudites, tortilla chips, pita for dipping, or your hummus delivery medium of choice for dipping.


Substitutions and Additions:

1. Chick peas- any plain canned or soaked and cooked bean can be a worthy substitution for chick peas.

2. White sesame seeds- black sesame seeds, poppy seeds, or even caraway seeds could be possible substitutions. Just make sure the flavor combination works. Can also substitute tahini or sesame oil if you want that sesame seed flavor, butdon't have any.

3. Lemon juice- any citrus juice or fruity vinegar would work. again, make sure you like the flavor

4. Garlic- there's no good substitution for garlic, but you can omit it if you're a heathen


Alternate Techniques:

1. You could go grandma style and use a mortar and pestle. This technique requires a ton of elbow grease, so its not the most time effective, but the results are indistinguishable from hummus made in a blender or food processor.

2. Immersion blenders can work too, as long as a tall narrow vessel is used and the mixture is loose enough.

3. Hummus can be mashed with a potato masher or with a stand mixer. I would recommend using tahini, sesame oil, or omitting the whole seeds all together because they won't get pureed with this technique.


Variations:

1. Mexican black bean hummus - use black beans instead of chick peas, use lime juice instead of lemon juice, use lard instead of olive oil. garnish with cilantro and raw onion, and serve with tortillas or tortilla chips.

2. Re-fried Beans- use pinto beans instead of chick peas, use a small amount of lime juice instead of lemon juice, omit the sesame seeds, use lard instead of olive oil, and sauteed aromatics in the lard before adding beans, then puree. heat before serving, garnish with cilantro, raw onion, and cheese, and serve with as a side dish.


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