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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Just because I love hummus so much, I'm posting recipes from a book I found. Source: Hummus by Avner Laskin Ingredients:
2 1/2 cups dried chickpeas |
10 cups cold water |
1 teaspoon baking powder |
4 teaspoons pure tahini |
3 tablespoons extra virgin olive oil |
1/2 teaspoon cumin |
3 tablespoons fresh lemon juice |
1/2 teaspoon salt, plus more to taste |
pepper, fresh ground |
1/2 cup extra virgin olive oil |
15 garlic cloves, peeled |
Directions:
1. Soak chickpeas overnight in 10 cups of cold water.
2. Drain the peas, rinse, and transfer to a large pot.
3. Add the other 10 cups of water, baking powder and bring to a boil.
4. Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
5. Remove from heat and let stand for 40 minutes.
6. Strain, reserving liquid for later.
7. Place peas to a food processor adding the tahini, 3 tablespoons olive oil, cumin, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
8. Puree into a smooth paste.
9. If the paste is to thick add a little more cooking liquid.
10. Add salt to taste.
11. In a small pot, place garlic and remaining 1/2 cup oil.
12. Cook covered over low heat for 30 minutes (careful not to burn), or until soft.
13. Transfer the garlic to a small bowl and crush with a fork until the texture is a course paste.
14. Add salt and pepper to taste.
15. Spread hummus on a plate and top with roasted garlic.
16. Serve with fresh bread, focaccia or pita.
17. *It does not sound like you are to use the oil for making this into a paste. So I'd save the infused oil for other cooking or maybe roast the garlic first then use 3 tablespoons of infused oil when this goes into the processor in Step 7.
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