Thing Thirteen: Hummus
Jul. 23rd, 2012 09:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980I love hummus, but until yesterday, I'd never made it. Why not, you ask? Well, because I decided that if I was going to make it, I was going to make it right, and it just took me a while to get up the gumption and to break down and buy the right tool for the job. Here's how it went.
1) Buy dried chickpeas and a lemon at Whole Foods.
2) Search around online until you find out which issue of Saveur had the in-depth article on proper hummus.
3) Locate that issue on the shelf-o'-cookbooks, and check to make sure you don't need anything else.
4) Put chickpeas in water to soak overnight.
5) Next day, boil them.
6) Skin each and every individual chickpea to ensure the smoothest texture.
7) Realize that while you have all the ingredients, what you don't have is a food processor.
8) Admit that neither your regular blender, nor your stick blender, nor a potato masher is going to be an acceptable substitute.
9) Do a bunch of research and read reviews to find the food processor you want.
10) Bring your 20% off coupon to Bed, Bath, and Beyond, and buy it.
11) Come back home, set up processor, and whiz up the chickpeas with a little liquid.
12) Mash up a clove of garlic with salt in the mortar.
13) Add that to the chickpeas, along with lemon juice, salt, and tahini, and process again.
14) Taste, and decide you need more lemon and more garlic. Fix this,
15) Be pleased with yourself, and eat some hummus with a carrot for a snack.
16) Freeze 2 out of the 3 cups the recipe has made, because no way will you eat that much hummus before it goes bad.
The hummus did turn out quite good. It's not as good as the stuff I get at Café Barada, the little Lebanese joint in Cambridge, but it's pretty awesome. I suppose that if I had an industrial-strength food processor, it would be better. The more you can blast the living hell out of those chickpeas, the better.
I bet that processor will make some awesome baba ghanouj too...
1) Buy dried chickpeas and a lemon at Whole Foods.
2) Search around online until you find out which issue of Saveur had the in-depth article on proper hummus.
3) Locate that issue on the shelf-o'-cookbooks, and check to make sure you don't need anything else.
4) Put chickpeas in water to soak overnight.
5) Next day, boil them.
6) Skin each and every individual chickpea to ensure the smoothest texture.
7) Realize that while you have all the ingredients, what you don't have is a food processor.
8) Admit that neither your regular blender, nor your stick blender, nor a potato masher is going to be an acceptable substitute.
9) Do a bunch of research and read reviews to find the food processor you want.
10) Bring your 20% off coupon to Bed, Bath, and Beyond, and buy it.
11) Come back home, set up processor, and whiz up the chickpeas with a little liquid.
12) Mash up a clove of garlic with salt in the mortar.
13) Add that to the chickpeas, along with lemon juice, salt, and tahini, and process again.
14) Taste, and decide you need more lemon and more garlic. Fix this,
15) Be pleased with yourself, and eat some hummus with a carrot for a snack.
16) Freeze 2 out of the 3 cups the recipe has made, because no way will you eat that much hummus before it goes bad.
The hummus did turn out quite good. It's not as good as the stuff I get at Café Barada, the little Lebanese joint in Cambridge, but it's pretty awesome. I suppose that if I had an industrial-strength food processor, it would be better. The more you can blast the living hell out of those chickpeas, the better.
I bet that processor will make some awesome baba ghanouj too...
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no subject
Date: 2012-07-23 03:20 pm (UTC)And now that you have a food processor, you can make so many things much more easily. My faves are salad dressings and home-made mayonnaise. Seriously, it's so much better than store-bought mayo. Oh, and pesto! Oh, the possibilities... :)
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Date: 2012-07-23 03:26 pm (UTC)no subject
Date: 2012-07-23 04:06 pm (UTC)no subject
Date: 2012-07-23 04:15 pm (UTC)no subject
Date: 2012-07-23 05:02 pm (UTC)no subject
Date: 2012-07-23 05:03 pm (UTC)