hummus b’tahini .
حمص بطحينة
The best thing out of the Middle-East.
Ingredients:
350g dried split chickpeas.
~50g ice water.
~60g extra-virgin olive oil.
150g tahini.
1 garlic clove.
1 tsp cumin powder.
juice of 1 lemon.
kosher salt.
Equipment:
blender/food processor.
saucepan.
strainer/chinois.
Yield:
1.25L hummus.
Execution:
soak chickpeas.
Add chickpeas to a large container, cover with 2.5L of water. Let soak for 8-12 hours.
2. cook chickpeas.
Drain chickpeas and rinse with cold water, add to a saucepot, add double the volume of chickpeas in water.
Season the water with salt until its salty like the ocean, bring to a boil over high heat then reduce to low and cook for roughly 45 minutes.
They should be slightly overcooked, you should feel no pressure when crushing between your fingers.
Drain the chickpeas using a strainer and let steam for 5 minutes.
3. blend hummus.
In a blender, add tahini, cumin, garlic, 1/2 of the olive oil and ice water, begin blending on low, slowly increasing the speed to high until you have formed a creamy, white paste.
Add the chickpeas and begin blending on low, use the blender tamper to push everything down.
Slowly increase the speed to high and drizzle in the rest of the olive oil, continue to blend until smooth, adding ice water until your desired consistency is reached.,
Season to taste with lemon juice and salt.
4. storage.
Keep in the fridge for 5 days.
You can probably freeze it indefinitley but im not sure.