Cookbook:Hummus I

Hummus I
Category	Dip recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Middle Eastern cuisines | Hummus

Ingredients

• 1 cup dry chickpeas
• Water
• 1 teaspoon baking soda
• 2–3 cloves of garlic
• 1 teaspoon salt
• Tahini and water, to make a paste
• Ground cumin
• Fresh, coarsely-cut coriander leaves
• Salt to taste

Procedure

1. The night before you plan to cook, combine the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6–12 hours.
2. Rinse.
3. Add the rinsed chickpeas to 3 cups of water, along with the garlic and 1 teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a slotted spoon to remove as many of the skins as you can from the water.
4. Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste.
5. Pour out the water. If desired, some can be reserved to add later, for extra flavor.
6. Mash the chickpeas by pressing them through a pasta sieve or use a food processor.
7. Let it cool for 10 minutes.
8. Add tahini and water until you get the right consistency.
9. Season with salt, ground cumin, and coriander leaves.

Notes, tips, and variations

• Fresh lemon juice can be substituted for some of the water
• Some cooks add tahini concentrate and lemon juice, instead of diluted tahini.
• Serve with any combination of olive oil, tahini, za'atar, roast pine nuts, and/or French fries.