3 cups of chickpeas in soak water which means either:
- 2 - 15.5oz cans of chickpeas including the liquid from the cans
- OR -
- 1 cup of dried chickpeas plus 5 cups of water, cooked, and an additional 1.25 cups of water and 1/2 teaspoon salt added later.
1/4 cup Joyva tahini (toasted sesame butter) (see Note 3 )
1/3 cup toasted sesame oil
3 to 5 tablespoons lemon juice (preferably from a fresh lemon) (see Note 4 )
3 cloves garlic, peeled and sliced
optional 1 teaspoon hot sesame oil optional (see Note 5 )
kosher salt to taste (2 teaspoons or less)
Whether you are using dried or canned chickpeas, they first need to be cooked.
If using DRIED CHICKPEAS:
Wash chickpeas and pick out any gravel or peas that look like they could cause indigestion.
Soak chickpeas for a couple of hours or overnight.
Put chickpeas in large pot or cooker with 5 cups of water and simmer with the lid on until the water is completely absorbed or boiled away. (see Note 6)
After the dried chickpeas are cooked, follow all the instructions for CANNED CHICKPEAS.
If using CANNED CHICKPEAS:
Heat the chickpeas in a covered saucepan with no more than 1.33 cups of the water from cans (or 1.25 cups tap water plus 1/2 teaspoon salt if you started with dried chickpeas) and simmer for 5 minutes (to improve taste).
Add the garlic and toasted sesame oil and simmer for another 5 to 10 minutes, until the chickpeas seem tender.
Turn off the heat on the chickpeas and allow to cool.
Pour the chickpeas, oil, water, garlic into a food processor.
In a food processor, start on a slow or pulsing speed, and then a steady or high speed until all the chickpeas are mashed and blended smooth.
If you are using a blender, you will need to separate the chickpeas into 6 approximately equal portions, and you may need to add extra water to blend smooth.
If you are using a food processor, add the rest of the ingredients (except salt) and blend till smooth.
If you are using a blender, add the remaining ingredients except for the tahini and salt. Mix all the blended portions together, and then stir in the tahini until well distributed.
Now mix in the salt to taste. Start with less than you think you want, mix completely, then add more if needed.
Yields 3 cups hummus, serves 8.
15.5oz can of chickpeas = 1 1/2 cup chickpeas
1 lb bag of chickpeas = 3 cups dried chickpeas
3 cups dried chickpeas yields 5 cups cooked beans
1 cup dried chickpeas yields 1.66 cups cooked beans
Hummus (huh-mis) Chickpea spread or chickpea dip; served room at temperature or slightly warmer with warmed or
toasted pita (pee-tah) bread (also called pocket bread). To eat, use the pita bread to scoop up the hummus.
Tahini (tah-hee-nee) is toasted sesame seed butter. You may be able to buy it ready-made in a
health food store or a Middle Eastern specialty store.
Five tablespoons of lemon juice will give a very lemony taste. Three tablespoons of lemon juice might be a little bland. Experiment by using 3 tablespoons, making the entire recipe, and adding a little more at a time till you discover the flavor that you like best.
Hot sesame oil and toasted sesame oil can be bought in a health food store or an Asian specialty food
store, or sometimes in the Asian section of a supermarket. Other oils can be substituted for the hot sesame oil if necessary. Toasted sesame oil (dark sesame oil) will add an interesting smokey flavor to the hummus.
Like all dried peas and beans, at a certain point in the process of cooking, the peas have a tendency to boil over.
If this happens, try to use a larger pot next time.
This time, replace the water that has boiled over, turn down the heat, and cock the lid, then continue to cook till done.