MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hummus
Categories: Middle, Eastern
Yield: 3 Cups
1 1/4 c Dried chick peas
1 ts Baking soda
3 cl Garlic; peeled & minced
3/4 c Pure tahini paste
1/2 c Fresh lemon juice
2 ts Kosher salt; plus more to
-taste
Olive oil and paprika for
-serving
Cover the chickpeas with cold water, cover with a kitchen towel, and
soak them for at least 8 hours and up to 16.
Drain the chickpeas, transfer them to a saucepan, cover them with 3"
of water, add the baking soda, bring them to a boil, reduce the heat,
and cook them until they are verrrrry verrry soft; this could take
anywhere from 60 to 90 minutes, depending on the types of chickpeas
you are using, the altitude at which you're cooking, and the mood of
the hummus spirits on any given day. While the chickpeas are cooking,
skim off any major foam and, if you've got the time and the patience,
use a slotted spoon to remove and discard any skins that float to the
top of the water.
Also while the chickpeas are cooking, measure out all of other
ingredients because speed is of the essence.
Drain the chickpeas, reserving 1/2 cup of the cooking water. Transfer
2 cups of the chickpeas and garlic cloves to a food processor, and
process until they start to get really smooth, about 2 minutes. Add
the tahini, lemon juice, and salt and process until smooth, another
1-2 minutes. Season with more salt to taste. Spread the hummus on a
round plate, top with the remaining chickpeas, drizzle with olive
oil, and sprinkle with paprika. Serve while still warm if you want to
be a total boss.
Recipe by Annaliese Griffin
Recipe FROM: <
https://qz.com/quartzy/1205003/
hummus-isnt-meant-to-be-a-dip-why-do-americans-treat-it-like-one>
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