Thursday, May 27, 2010

Homemade Lemon Garlic Hummus

Homemade Lemon Garlic Hummus



PHOTO TUTORIAL  |  PRINTABLE RECIPE  |  HUNGRY FOR TIPS?

Fear Conquered: Beans

Beans say "I love you."

I'm very serious about this - the next time you find yourself thinking, "What should I give so-and-so to show how much I care?" give them beans. Make them a special comfort food made from beans, put it in an attractive dish and let that special someone keep the whole thing.

Drained Chickpeas in Collander

Beans have so many great health benefits. They're high in fiber, they're packed with enzymes and nutrients, they're low in fat with no cholesterol and if you buy them raw (instead of canned), they're all natural with no preservatives or processing.

Beans are also friendly on the environment. If you buy dry beans instead of canned, you'll help reduce manufacturing, packaging, transport and distribution waste for everyone. Fewer cans, fewer labels, fewer canning chemicals, fewer wood pallets for transport, fewer cardboard boxes - the list of environmental savings goes on.

1 Pound Dry Chick Peas

But that's not all. Beans are even good for your finances. For under $2 you can buy a one pound package of beans that will feed 6 people or more. When was the last time your $2 steak, chicken or seafood could feed that many people? And if you buy start buying beams in bulk, the savings really pile up.

Face it, the only reason you're not scarfing down beans is because you haven't bothered to figure out how to make them as comforting and tasty as the other stuff you're eating. Of course, I'm really talking about me. Because although I was raised on beans, I'm only now getting around to sampling bean foods.) So I'm on a mission to discover comforting bean foods and share what I find. And I'm starting with hummus.

Homemade Lemon Garlic Hummus Rotated

Hummus can really take on a whole slew of different flavors. You can make it spicy, tomatoey, salty, creamy, mildly flavored, lemony, garlicky or just about any other way you choose. I've even experimented with chocolate hummus. I personally enjoy really aggressive flavors with beans because otherwise I feel like I'm chewing a mouthful of chalk. So my version of hummus combines two potent flavors: lemon and garlic. The cumin, paprika and pepper just round out the flavors.

Zesting Lemons

The real key to hummus is finding that something special to eat with hummus. I like sliced carrots, celery and cucumber - which makes an extremely healthful lunch. But when I'm in need of serious carbs, nothing quite satisfied like pita chips and a dollop of hummus. The heat from the garlic, the zestiness of the lemon and the creaminess of tahini against the crispy, hearty pita chip - this is true bean comfort food.



STORY  |  PRINTABLE RECIPE  |  HUNGRY FOR TIPS?

Photo Tutorial

1 Gallon Water in Large Stock Pot
Add 1 gallon of water to a large pot.

Covered Pot Coming to the Boil
Cover the pot and bring the water to the boil.

1 Pound Dry Chick Peas
While the water comes to the boil, prepare dry chick peas.

Chick Peas Added to Slow Cooker
Add chick peas to cooking insert of a slow cooker.

Boiling Water Added to Chick Peas
Pour the boiling water over chick peas.

Slow Cooker Covered
Cover slow cooker.

Beans Cooking in Slow Cooker for 3 Hours
Cook beans on low for 4 hours or until cooked through.

Cooked Chick Peas Ready to be Drained
Chick peas will be soft inside when fully cooked.

Drained Chickpeas in Collander
Drain chick peas and allow beans to cool to room temperature.

Zesting Lemons
Zest 3 lemons.

Lemons Ready to be Juiced
Juice lemons.

Freshly Squeezed Lemon Juice
I juice the lemons into a measuring cup so I can determine how much juice to add to each batch of hummus later.

8 Cloves of Garlic to be Pressed
Mince or press 8 garlic cloves.

1/2 of Cooked Chick Peas in Food Processor
Add half of the cooled chick peas to a food processor fitted with the steel blade.

Tahini Paste
Next you will need tahini paste.

Tahini Paste Added to Chick Peas
Add 1/2 cup of tahini paste to the chick peas.

Spice Mix for Hummus
Measure spices.

Lemon Zest, Garlic, Spices and Lemon Juice Added to Chick Peas
Add half of the minced garlic, lemon zest, juice and spices to the food processor. Pulse until well combined and the chick peas are pulverized.

1 Cup Olive Oil
Next, with the food processor on continuous run, slowly add 1/2 cup olive oil.

1/4 Cup Water for Hummus
Next, add up to 1/4 cup of water or until hummus is smooth and creamy.

Lemon Garlic Hummus in Food Processor
Process the hummus until smooth and creamy. Transfer the hummus to a storage container.

Second 1/2 of Hummus Ingredients in Food Processor
Repeat the process with the remaining reserved ingredients.

Lemon Garlic Hummus in Food Processor
Again process until hummus is smooth and creamy.

Homemade Lemon Garlic Hummus Closeup
Chill hummus for at least 2 hours for best flavor before serving with pita chips or raw vegetables.



STORY  |  PHOTO TUTORIAL  |  HUNGRY FOR TIPS?

Homemade Lemon Garlic Hummus

    by Javelin Warrior
     Prep Time: 30 min
     Cook Time: 2 1/2 hrs

Ingredients (serves 12)
  • 1 pound dry garbanzo beans (chickpeas)
  • 1 gallon purified water
  • 3 lemons
  • 8 garlic cloves, minced
  • 1 cup tahini paste, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 1/4 teaspoon cayenne pepper, divided
  • 1/4 teaspoon ground cumin, divided
  • 1/4 teaspoon Spanish smoked paprika, divided
  • 1 cup extra virgin olive oil, divided
  • 1/2 cup purified water, divided
Instructions
  1. Cook the garbanzo beans according to the directions on the package (I use a slow-cooker, adding the beans to 1 gallon of boiling water and cooking the beans for 1 hour on the HIGH setting and 1 1/2 hours on the LOW setting); drain the beans and let cool to room temperature
  2. Add half of each of the following to the bowl of a food processor fitted with the steel blade: cooled beans, lemon zest, lemon juice, minced garlic, tahini, salt, cayenne, cumin, paprika and cracked black pepper; pulse until well combined and the beans are pulverized
  3. With the food processor on continuous run, slowly drizzle in half of the oil, followed by half of the water; puree until smooth and creamy
  4. Transfer the hummus from the food processor to a storage container and repeat Steps 2 and 3 with the remaining reserved ingredients; combine both batches of hummus and mix thoroughly
  5. For best flavor, chill the hummus for at least 2 hours before serving with pita bread, pita chips, raw vegetables, etc.
An original recipe by Javelin Warrior. © 2010 Javelin Warrior. All rights reserved.
Powered by Recipage



STORY  |  PHOTO TUTORIAL  |  PRINTABLE RECIPE

Hungry for Tips?
  • You will need a food processor, food mill or powerful blender (like a VitaMix) in order to make this recipe; unfortunately, standard blenders simply cannot sufficiently puree big batches of cooked beans.

    Lemon Garlic Hummus in Food Processor
     
  • To check if a garbanzo bean is fully cooked, taste one. If it's soft all the way through, the beans are cooked.
     
  • Raw garbanzo beans will sometimes shed their outer layer when cooked. You can remove these skins when you drain the beans or just puree them along with the beans.

    Drained Chickpeas in Collander
     
  • Always use fresh lemons and fresh garlic for hummus. If you want great flavor, you cannot cheat with powders or bottles.

    Zesting Lemons
     
  • When zesting the lemons, make sure to only take off the very top layer of yellow zest - zesting into the white of the lemon rind will add a lingering bitter aftertaste to the hummus.
     
  • This makes a lot of hummus which is great for parties. If you prefer to save a portion of the hummus for more than a week, freeze in an airtight container for up to 3 months.


Scan to view recipe on your mobile device



7 comments:

  1. Coincidentally, I JUST BOUGHT tahini ...

    ReplyDelete
  2. Yay for tahini. I actually like the flavor of it all on it's own which is weird cause it doesn't taste like much.

    So are u making hummus or do you have another plan for it?

    ReplyDelete
  3. do you think it would freeze at all?

    ReplyDelete
  4. I've never tried freezing it, but a quick google search reveals that yes, hummus freezes fine. Which is good news because I have a lot of it in the house right now.

    Just seperate hummus into smallish freezer-safe, bpa-free containers with sealing lids. Fill each container so there's no air between the hummus and the lid. Then freeze. Defrost slowly in the fridge a day or so before you need it and add a little water or oil if needed to smooth out again...

    ReplyDelete
  5. I'm curious as to what zest approximately 3 lemons means. Not sure what you mean by that. I bet this would work in my blendtec blender though. I like hummus especially if it doesn't have onions and garlic in it (those make me sick). peppers.. I so love them in hummus.

    ReplyDelete
  6. sorry for the lateness of this reply, don. the "zest approx 3 lemons" means that some lemons are bigger than others and so provide more zest. you will want to zest enough lemons to provide 2 tablespoons of zest. for me, that has been approx 3 lemons...

    ReplyDelete
  7. una clásica y rica receta

    Saludos

    Blanca de JUEGO
    DE SABORES

    ReplyDelete