Ugh. We've given up mayonnaise.
Or, rather, we've greatly reduced our consumption, so we needed to find an alternative. Hummus doesn't work as an alternative for ALL the places we use mayo, but it can be used on hard boiled eggs, as a dip for veggies, and thinned with water or EVOO as a salad dressing.
There are several recipes on this site for hummus made withOUT chickpeas, so I thought I'd post a recipe for traditional hummus. The best hummus I've ever had was made by our farmer's son, but I haven't tested that recipe yet so I can't post it. His recipe is made with dried chickpeas, and I needed something faster, using canned chickpeas.
I've researched the cost of dried organic chickpeas vs Eden Foods canned chickpeas and the price is nearly the same so why not let someone else do the work? This recipe uses the large 28oz can so I can split one batch into two and season both halves differently. I will often double the recipe and make 4 flavors at once.
The recipe I started with (link below) recommends using freshly squeezed lemon juice, which would obviously be best. When I don't have fresh lemons on hand I use bottled juice but I DON'T SHAKE THE BOTTLE BEFORE MEASURING. The stuff on the bottom of the jar is what's harshly flavored.
I also used half the amount of tahini she called for - the organic tahini I prefer is too expensive to use a whole jar for one recipe! Feel free to use more if you can afford to.
Hummus a wonderful dip for carrots, which are abundant in our farm store during the winter....
Original recipe: Best hummus recipe
Super Smooth Hummus with Multiple Seasoning Options
- 1 28oz can chickpeas
- 1 t. baking soda
- 1/2 c. lemon juice
- 2 large cloves garlic, chopped
- 1 t. himalayan pink salt
- 1/2 c. - 3/4 c. tahini (I used 1/2 cup, you can use more if you like)
- 2-4 T. ice water
- 1 t. ground cumin
- 2 T. extra virgin olive oil
- Za'atar, sumac, or paprika
SEASONING (one or more of the following):
- 1/4 c. roasted red peppers
- 1 T. harissa plus 1 T. lemon juice
- 5 t. berbere seasoning plus 2 T. lemon juice
- 1/4 c. minced fresh jalapeno or 1 t. dried and ground
- 1/4 c. sun dried tomatoes
- 1/4 c. kalamata olives
- 1/4 c. cilantro plus 1 T. lemon juice
- 1/4 c. roasted garlic
In a medium saucepan, add the chickpeas (I don't drain them), enough water to cover them by 2-3 inches, and the baking soda. Bring to a boil, reduce heat, and simmer for 10-20 minutes until they're easy to crush against the side of the pot. Don't overcook them - when they start to fall apart they'll be impossible to drain!
Drain them in a fine mesh strainer and then briefly rinse them under cold water. Set aside to cool.
While the chickpeas are cooking, combine the lemon juice, garlic and salt in a food processor or high-powered blender. Process until the garlic is finely minced and then let the mixture marinate for at least 10 minutes.
While the chickpeas are cooling, add the tahini to the lemon juice mixture and blend until thick and creamy. Scrape the sides as necessary.
Drizzle in 2 T. ice water and process. The mixture should turn several shades lighter. You may need to add an additional 2 T. water if your tahini is very thick. Scrape the sides as necessary. I used 4 T. water.
Add the chickpeas and cumin and process until super smooth, 2-3 minutes, stopping occasionally to scrape the sides. If you are NOT going to add additional seasoning, add the olive oil and process briefly - too much processing will damage the olive oil and make it bitter so you always want to add it last.
Taste and adjust seasoning - you may need additional salt or lemon juice.
Sprinkle with za'atar, sumac or paprika and serve!
If you are going to add additional seasoning, don't add the EVOO yet, you always want to add that last.
I divide the hummus into 2 batches and season each one differently. Our favorites are harissa, berbere and roasted red pepper. The photo above is harissa AND roasted red pepper! Be creative...
Add your seasoning, process to blend, then taste and adjust salt and lemon.
Add the olive oil last and process briefly - too much processing will damage the oil and make it bitter.
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