December 8, 2011
I have become obsessed with Mediterranean Wraps for lunch, so I thought I would try making my own hummus since the pre-made stuff can get expensive. Plus I heard homemade tastes better (doesn’t it always?) Well, they were right. Especially if you start with raw chick peas and soak them for a couple of days. Homemade tastes better and you can make a batch faster than you can say pita bread.
You can change up the flavor of the hummus by adding roasted red peppers, like I did here, sun-dried tomatoes, olives or even lots of extra garlic and lemon.
Roasted Red Pepper Hummus
- 1 cup dried chickpeas
- 1/2 cup tahini
- juice from 1 squeezed lemon
- 1-2 garlic cloves
- 1/2 teaspoon cumin
- 1 tablespoon + 1/8-1/4 teaspoon baking soda
- 1 bay leaf
- 1 roasted bell pepper
- olive oil
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda, a bay leaf and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the hummus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.
Serve with some good olive oil and chopped parsley.