Dip - Hummus Dip 

A large recipe for a crowd, or keep some whole for an awesome snack and using in salads, especially broccoli salad.

You will need about:
1 c lemon juice
2 c olive oil (or more for a rich taste and a thick hummus)
salt
fresh garlic
2 c water from boiling the beans
OR use whey if you have it.

Be sure to blend until very thick and smooth. Adjusting the taste as you blend and mix all the batches together.

As with most bean dishes, the flavor improves from a day in the fridge.

Freeze any extra. It comes out just a bit thinner, but is very acceptable.
~And freeze the whole chickpeas for use in future salads or just snacking.

*extra spice options:
-cumin, coriander
-paprika, red pepper flakes
-jalapeno relish, cumin, coriander, chili powder, tomato, lime

~Simpler Method
Use the immersion blender right in the cooking pot to blend the chickpeas. Add the seasonings as you blend to taste. This makes a much thicker hummus since it doesn't have to 'spin' in the blender.
~Makes nearly 5 qts of hummus
In 4 qt bowl or pot brine -
5 c (2 lb) garbanzo beans (chickpeas) in
2T salt and fill bowl with water (kangan 9.5) to the top. Cover and let sit on counter overnight (8-16 hours)
Drain and rinse beans several times removing any loose skins.

Boil:
brined beans
1 T salt
water (9.5 kangan)
~Boil in flatter all-clad casserole skillet type pan if you want some of the beans to be used whole. You are basically steaming them. In the kangan water these cook in about 10-15 minutes. Then you can turn them off and they will stay very firm and very flavorful as they finish cooking.
~If you want to just make hummus you can boil in a stock pot type pan and cook until very soft.
~Either way makes nice hummus.

Try to keep the water just covering the beans - you will use most of it for blending to the right texture.

Purchased Tahini:
I used 'Once Again' organic tahini, which is just creamy and oily sesame seeds. I used 8 oz for this recipe. It made very very smooth hummus!

Make Tahini:
Lightly toast 1 c sesame seeds in a pan on the stovetop. Set aside to cool. Blend with the lemon juice and olive oil until they are very very smooth.

When beans are tender begin blending with enough liquid to spin freely in the blender. It will be several batches.

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