94 lines
3.3 KiB
Markdown
94 lines
3.3 KiB
Markdown
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title = "Hummus"
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author = ["KemoNine"]
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publishDate = 2022-12-05
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tags = ["Vegetarian", "Vegan", "ChickPeas"]
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draft = false
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layout="recipe"
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image="christopher-alvarenga-5uYH4yTDp34-unsplash.jpg"
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imagecaption="A plate of hummus on a wood board. The image was obtained from Unsplash at https://unsplash.com/photos/5uYH4yTDp34"
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date="2022-12-05"
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AuthorName="KemoNine"
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AuthorURL="https://culinary.kemonine.info"
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category="Dip"
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cuisine="Dip"
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[[inspiration]]
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title="Serious Eats"
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url="https://www.seriouseats.com/recipes/2012/11/basic-hummus-from-jerusalem-ottolenghi.html"
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[[inspiration]]
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title="Inspired Taste"
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url="https://www.inspiredtaste.net/26901/easy-tahini-recipe/"
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[[inspiration]]
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title="Pressure Cooker Recipes"
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url="https://www.pressurecookrecipes.com/instant-pot-chickpeas/"
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## Notes {#notes}
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- Adapted from 3 different recipes to ensure 100% from scratch Hummus
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- Adapted to use an Instant Pot (or similar pressure cooker) for speeding up chickpea cooking process
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- Adapted ingredients to take above into account
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## Ingredients {#ingredients}
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### Tahini Paste {#tahini-paste}
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- 1 cup sesame seeds (hulled preferred, non-hulled also work)
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- 2-4 tbsp neutral flavored oil
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- Grape Seed
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- Canola
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- Light Olive Oil
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### Hummus {#hummus}
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- 1.5 cups dried chickpeas
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- 6 cups water
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- 1 cup, 2 tbsp light tahini paste
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- 4 tbsp fresh lemon juice
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- 4 cloves garlic
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- 6.5 tbsp ice cold water
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## Instructions {#instructions}
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### Tahini Paste {#tahini-paste}
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1. Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.
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2. Add 3 tablespoons of the oil then process for 2 to 3 minutes more,
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stopping to scrape the bottom and sides of the food processor a couple times.
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Check the tahini’s consistency. It should be smooth, not gritty and should be pourable.
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You may need to process for another minute or add the additional tablespoon of oil.
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3. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
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4. Store tahini covered in the refrigerator for one month. You may notice it separates over time,
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like a natural peanut butter would. If this happens, give the tahini a good stir before using.
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#### Notes {#notes}
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- A blender with high power can be used in place of a food processor
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### Hummus {#hummus}
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1. Make Tahni Paste (see Tahni Paste section)
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2. Place chickpeas, 6 cups water in Instant Pot
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3. Cook chickpeas in Instant Pot (adjust accordingly for other pressure cookers)
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1. High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft)
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2. Natural Release 20 minutes
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4. Place the chickpeas in a food processor and process until you get a stiff paste.
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Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt.
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Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes,
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until you get a very smooth and creamy paste.
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5. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.
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If not using straightaway, refrigerate until needed.
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Make sure to take it out of the fridge at least 30 minutes before serving.
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#### Notes {#notes}
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- A blender with high power can be used in place of a food processor
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