Hummus Sandwich??

[OakLeaf]

I'm all about doing it the easy way. I don't specify quantities - with hummus, it's so easy to adjust flavors as you go, to your own taste.

I start by pressure cooking the chickpeas with lots of raw garlic (whole cloves will soften plenty during cooking). When they're done, drain the peas but reserve the cooking liquid and allow them to cool slightly.

Then I pulse parsley in the food processor to coarsely chop it. Some people like mint in hummus - I don't care for it myself. If you're going to add any other vegetables like roasted red pepper, raw garlic, roasted garlic or raw zucchini, add them after the parsley is chopped and pulse to a coarse mixture. Then add the cooked chickpeas, fresh squeezed lemon juice, salt, paprika, tahini and ground red pepper, plus enough of the reserved cooking liquid to allow the mixture to grind.

Keep an eye on the mixture while grinding, scraping the sides as needed. Taste as you go and adjust the amounts of tahini, lemon juice, salt and red pepper to your personal taste. If you need or want to add more liquid, definitely taste first to see if you need more lemon juice; if not, then add more of the reserved cooking liquid.

That's all! One pressure cooker, one food processor, one silicone spatula, one small cutting board and knife to trim your garlic and parsley and halve your lemon, one container to store whatever you don't eat on the spot, done in 45 minutes including your chickpea cooking time (14 minutes at high pressure plus natural pressure release, for soaked peas). And another container to freeze any leftover cooking liquid toward your next batch of pasta e fagioli. Easy-chickpeasy.

[Trek420]

I start by pressure cooking the chickpeas with lots of raw garlic (whole cloves will soften plenty during cooking).

They will but everything in life's better if they're smashed (just whack the clove with the flat side of a French knife and they will peel easily, no need for fancy schmancy garlic peelers) then sauteed till lightly caramelized. just toss in the cooked chickpeas.

Next weeks show: the Trek/Duck/UK family secret to great Baba Ghanoush

[smurfalicious]

Next weeks show: the Trek/Duck/UK family secret to great Baba Ghanoush

Ooooh, the anticipation is already killing me!

[pinkbikes]

MMMMM! On turkish pide bread with ham, tomato and snow pea sprouts, toasted in the sandwich press! YUM!

[LoriO]

On pita bread, bagel chips, whatever pleases you.

Quick and easy Hummus. I got this out of a Lebanese cook book and just switched the soaked chickpeas over to canned ones...make things a lot easier!

One large can of chick peas (I think it is about 19oz)
3 tablespoons chickpea juice
1/3 cup tahini (not the premade dip stuff!)
1/3 cup lemon juice
seasonings (whatever pleases you!)

drain chickpeas making sure to save some of the liquid. Dump chickpeas in food processor and start mashing them up, while you do that add the 3 tblsp of chickpea juice. Process some more until it starts the chickpeas start to break up and start forming a paste. Add Tahini and lemon juice and process until smooth.

For seasonings you can add a little garlic and salt for something basic.

I like to add garlic, cumin and ground corriander with mine, but have fun and experiment!


Hummus is also good with a nice bowl of Tabbouli salad too :-)

[Andrea]

everything.