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Hummus from Chick Peas

Hummus – homemade

Soaked 1.5 cups of dried chickpeas for about 30 minutes, then rinsed them well. Put into the pressure cooker with almost the maximum amount of water. On to power boil until the cooking was heard in the other room, and the blue and white rings on the cooker were up.

Turned the burner down to 3, and set a timer for 45 minutes. At 42 minutes, I smelled the beans, and went to the kitchen to find 3 more minutes on the timer. Took tahini from fridge, and set it on the stovetop near the cooker. Set out the rest of the ingredients: oil, salt, smoked paprika, birds of paradise peppercorns, fd raspberries, salt, 3 cloves of garlic and the juice of one lemon.

Turned off cooker after 2 or 3 minutes and let it cool. One hour later, I drained the chickpeas and reserved the liquid. All ingredients were mashed with an immersion blender.

A pint of hummus was placed in a container into the fridge (quite thick). The rest was placed in a small saucepan with 1/2 cup of the liquid. This was heated gently for about 20 minutes. This was put into a dish, 1 T. of olive oil was poured over the top and it was garnished with Aleppo pepper flakes.

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