The beans (chick peas) soaked all day, 4 cups of them. I'm cooking them now. I've had really good results with freezing cups of it for later, so I'm planning on doing just that.
I read an interesting recipe recently. Have you noticed how dense and thick hummus can be when it is homemade? When I buy it, it's much thinner and more spreadable. This has to be due to the addition of more oil or more water.
The recipe I saw said it turned out 'airy' with the addition of crushed ice in the food processor. I'm going to try the addition of crushed ice to get it more airy. My only worry would be that when it thaws out, it might separate out. I guess I'll find out.
I'm going to make a few variations.
One traditional w/lemon, garlic, tahini.
One with peanut butter instead of tahini.
One with sun dried tomatoes and possibly some chipotle sauce.
I have lots more ingredients, like jalapeno peppers, lime juice, horseradish, cream, herbs and spices. Any ideas for more interesting combos? TIA ~Bliss