Well, as if I wasn’t busy enough today with a video, I decided to make Hummus while I was uploading my workout video and make dinner. I will post the dinner one as well. When I began making my own Hummus, I used canned Garbonzo (Chick Peas) Beans. I have since then discovered that the dried beans are much better. You see I did a test with the family. I made a batch with canned beans and one with dried beans. I didn’t tell them which was which and they chose the dried bean recipe over the canned beans. So from that day forward I have been doing this recipe with dried beans that you reconstitute in water. If you are pressed for time, you can skip the dried beans and use the can. I have several friends who use the canned beans, they just rinse them really well.
So the first thing you need to do is soak your dried beans.
You place them in a pot of water and soak them for 12 hours. Yes, you heard me 12 hours. No longer and no shorter. I made the mistake of soaking longer and they were smelly. I could not use them, and had to throw them away. I do not like to waste time. Time is a precious commodity that I don’t have the luxury of wastiing.
Once you soak your beans, you empty them into a strainer and rinse them real well.
Wash out the pot that they were soaking in while they sit and the excess water drains. Then place the beans back in the pot and fill the pat with water to cover the beans. Use
1 crushed clove of garlic
1 teaspoon of Salt
1 teaspoon of Baking Soda.
Bring the water to a rapid boil, and then lower the heat so the beans simmer. You will need to spoon the foam off the top of the water. You should only need to do this once or twice. The beans should take about 40 minutes to 1 hour to cook. I use a slotted spoon to check them. I check them about half way through the cooking time. You will see the skins begin to release and float in the water. Don’t boil too long or too hard because the beans will begin to break down. When they are done boiling, you drain them in your strainer again and rinse them thoroughly. Once you have rinsed the beans well, you can place a metal bowl under the strainer and fill it with cold water so the beans sit in it.
This is important if you want really smooth Hummus. You should let the beans soak in the water for about an hour. I stumbled upon this accidentally. I had gotten to this step and then one of my boys needed a ride home. I had to leave the beans and go pick him up. When I got back, I finished and everyone was raving about how creamy the Hummus was. That was the only thing I did differently. I have been doing it ever since. While the beans or soaking, you will need to assemble the ingredients.
You will need a Food Processor.
Mine is not pretty and very old, but it does the job. Your ingredients are:
1/4 Cup Water
1/3 Cup Tahini
1/3 Cup Olive Oil
5 Tablespoons Lemon Juice, I squeeze and strain my juice. (You can use bottled Lemon Juice)
1 – 12 ounce jar Roasted Red Peppers, Drained and rinsed
2 Cloves Garlic, Minced
1/4 teaspoon Cayenne Pepper
1 1/2 teaspoons Kosher Salt (You must use Kosher Salt, otherwise you need to double the amount for table salt. And nobody wants that much salt in their recipe)
Now, here comes the time consuming part. But this step is important if you want your Hummus to be smooth. You must peel the skins off the Garbonzo Beans. That is why they have been soaking. They cool down and the skins come right off. Some of the skins will be floating in the water. I lay out a couple paper towels and lift a handful of beans onto the towel. I keep the beans at one end of the towel and place the skins at the other end of the towel. You pick up the bean and squeeze between fingers gently. The skin comes right off. Place the bean in the Food Processor Bowl and the skin on the paper towel. I found that if you keep the beans wet, the skins come off easier. The drier they get, the harder it is to keep them from sticking to your fingers. If you don’t do this step, the skins don’t break down and you have little chunks of skin in the Hummus.
It looks like this when you are done peeling the beans. Now add all your other ingredients into the bowl and process for about 5 minutes. Add more olive oil if the mixture is a little thick. It shouldn’t be if you let them soak for the hour before peeling them.
When you are done processing everything, it will look like this.
Place your Hummus in a sealed, glass container. Glass is best, otherwise the garlic smell absorbs into the plastic containers and you can’t get that smell out. Refrigerate your Hummus until chilled. You can eat it with vegetables. I like cucumbers and carrots. My husband and boys like it with Naan Bread and Multi-Grain Chips. You can use Pita Chips or anything else you seem to like. It will keep for about 2 weeks in the refrigerator. Ours doesn’t last past a week. If it does, and I’m afraid that it is going to go bad, I will make Hummus Crusted Chicken. (That recipe will be for another day.)