Andy M.
Certified Pretend Chef
Do you toast them at all first or just cut up fresh pita?
Fresh. I sometimes make toasted pita chips but not for hummus.
Do you toast them at all first or just cut up fresh pita?
That's a brilliant idea to freeze cooked chickpeas.Lovely presentation. I make hummus about 3-4x/month. I often add toasted walnuts. I usually use dried chickpeas. I make a whole bunch and freeze what I don't use for the next batch. I eat hummus on fresh veggies as a dip, on leaf lettuce as the base for a wrap, on rice wrappers topped with fresh veggies and herbs. One thing I keep meaning to try is freezing hummus, but I never seem to have any leftover.
That's such a nice presentation, PPO!
I'd wondered if you meant dried garbanzos in your recipe too. Apparently so!
Garbanzo beans and chickpeas are the same thing
I should ! Sorry!
Your beagler is adorable !
I love chick peas. I will dress them with EVOO and vinegar, Italian spices, and red pepper flakes, let them sit overnight, and those are my lunch salad. I roast them, mash them, add them to all kinds of dishes. Wish I could grow them here, but they need 100+ days and we don't have that long of growing season. I use chick pea flour when I make pitas...love chick peas. And, they freeze well.I will often buy a can of chick peas, rinse them, and eat for a snack. Love them on a salad.
What do you all use to scoop your hummus? I have a selection of crackers that we all like, but recently my daughters have been using peapods and cucumbers.
I love chick peas. I will dress them with EVOO and vinegar, Italian spices, and red pepper flakes, let them sit overnight, and those are my lunch salad....
Nice photos PPO! Were you a Food Stylist in a prior life? BTW, the hummus looks yummy too. I've never made it even though our son keeps saying "but it's so EASY Mom!". One of these days I'll have to shock him - and then post a photo on Facebook so he knows I didn't lie.
I like my store-bought one with kalamata olives. Or I'll jazz up the plain one with a bit of lemon zest. Heck, it's ALL good!
I've got chick peas soaking...I'm thinking I will roast some of them for about 15-20 minutes before I turn them into hummus. Hummus is so easy to make if you have a blender or food processor. I don't know why s/one would ever buy it "ready made." I like a bit of heat in mine so I usually add a fresh jalapeno pepper when I'm blending everything. And nuts (usually roasted walnuts although the last time I made it, I added toasted hemp seeds).
I thought I had done everything one could do to make hummus (and eat chickpeas)--wrong! The toasted chickpeas up the hummus a notch. Give it a try next time.I have never roasted any before making the hummus.
thats how i do my hummous, with tahini and lemon , but i used canned chick peas and reserve a little of the water to loosen it up a bit. Its a cracking dip, great with warm pitta bread and or crudites.
This is virtually the recipe I use but rather than using iced water to adjust the texture of the hummus, I use a little of the water the chick peas were cooked in.Soak 1 cup of small chick peas and 1 Tablespoon Baking Soda in water overnight.
Rinse off and soak in clean water for 2 or more hours and drain.
Add chick peas and 1/2 teaspoon baking soda to pot and cook on high heat until the peas are dry. Then cook two minutes more.
Add 6 or 7 cups of water to pot and bring to a slow boil. Skim off any foam as they cook. Cook until tender and drain.
While they are cooking mix:
1/2 cup tahini
1/4 cup lemon juice
2 cloves of garlic
Add chick peas to blender and blend until smooth. Then add tanhi, lemon juice, garlic and 1/4 teaspoon cumin. Place into refrigerator.
When ready to serve use ice water (if needed) to dilute to desired consistency.
Top with a good quality olive oil, olives and chopped flat leaf parsley.
Hummus by powerplantop, on Flickr
I thought I had done everything one could do to make hummus (and eat chickpeas)--wrong! The toasted chickpeas up the hummus a notch. Give it a try next time.
I tried toasting them, but they got stuck in the toaster......