Successfully made my first hummus. Used bottled chickpeas though as a single man cannot be bothered by cooking soaking chickpeas overnight and cooking it for 2 hours... using a pressure cooker could lessen the time but why bother? hehehe... this is a lazy ashtangi's guide to the practice of moderate eating.
INGREDIENTS
- 1 cup chickpeas (again I used the bottled ready to eat one)
- about 1 cup tahini (the original recipe asked 1/3 cup but transferring the tahini from its original container to the measuring cup to the blender can waste some of those precious sesame paste... so better pour it directly into the blender and just adjust the consistency and taste)
- 1/2 cup lemon juice
- 2 cloves garlic
- 1-2 tbsp water to thin the paste or as desired
chopped parsley, extra virgin olive oil, paprika or cayenne pepper
Makes about 2-3 cups. The original recipe said cooking time is 3 hours... that's because you have to boil the peas and do the whole she-bang... but mine was ready in less than 10 minutes. I had arabic bread so I was already eating the bread with hummus while I was preparing the vegetable biryani... yum, yum, yum.
INSTRUCTIONS
The original recipe had 6 steps... wash chickpeas... boil... press and sieve.. crush garlic.. etc... etc... mine? Only one step.. hahaha... dump everything into the blender... puree into desired consistency and voila... your hummus is ready. Place it in a saucer... top it with some whole chickpeas, sprinkle some paprika or cayenne pepper and add a tablespoon of extra virgin olive oil. Enjoy.
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