food, history, rural life, and how we connect our cultural past and future
Specially for Chris – here’s my recipe for basic hummus. It’s more a guide than strict amounts but that’s how I most often cook. I see at the store that one can buy ready-made hummus with lots of different favors in it – you can add any you like!
Canned or Dry Garbanzo beans
Sesame Tahini (Joya is a common brand. It comes in cans and when opened needs to be mixed very well before use and then refrigerated where it will last a really long time!)
If canned Garbanzo: drain and rinse beans in cool water.
If dry Garbanzo: soak beans overnight, simmer till tender. Drain. (I use the slow cooker cause it seems to keep the beans whole better than boiling in a pot.) Use as many of the cooked garbanzos as you want for the hummus and the rest will freeze nicely in small containers for salad toppings.
Using a food processor (or potato masher) puree the garbanzos. Add Tahini, mashed garlic, and lemon juice to taste and a generous glug of olive oil. Correct salt. I use about ¾ garbanzos to about ¼ Tahini, a lot of garlic, olive oil, and lemon juice to make the texture smooth yet thick. For me what I love about hummus is the grainy mouthfeel and the flavor deeply garlicky, salty, and bright with lemon.
It will keep in the fridge for a week or so and freezes well.