Hummus – from scratch
Starting with 1 cup (.5 lb.) of dry chick peas, I produce about 1 lb. of hummus – or a small yogurt container that is equivalent to at least two store-bought packages ($12 to $15). Cost to produce this is about $3.50 and all ingredients are organic and high quality. I’ve been making hummus from dried chick peas using a pressure cooker (necessary at my altitude) and have finially tweaked it so it is reliably great.
Definitive Hummus Recipe
- 1 cup dried chick peas, organic
- water to cover doubled (1/2 pressure cooker)
- 1 lemon, zested and juiced
- 1/4 cup tahini
- 2 T olive oil
- 2 clove garlic (variable)
- salt, to taste
- ground pepper
The procedure:
- Wash the chick peas, and let sit 1/2 hour.
- Put washed peas in pressure cooker with water up to 1/2 mark
- Heat on P until boiling, #8 until blue & white indicator is up to its full height, then turn down to 3. (2 if making too much noise).
- Set timer for 45 minutes. When timer goes off, turn off heat. Let cool under pressure.
- Using a slotted spoon put cooked peas into large immersion blender container. Add lemon zest, juice, garlic, oil, tahini and a few tablespoons of the cooking liquid. Add more liquid if too thick.
- Blend with immersion until smooth.
- Season to taste. Serve cold or at room temperature. Or —
- Warm, pour warm olive oil over the hummus and sprinkle with red Aleppo pepper.
