Hummus

Hatsumi Y Park writes:

“Hello Kurma, Fun blog/website! And educational.

I purchased chana besan in the hopes of making a creamy, smooth textured hummus, but have no idea how to handle this material – does it need to be cooked to use in hummus or in anything else ? Also, if you have a recipe for creamy, smooth hummus; I would love to have it.”

hummus:

Hello Hatsumi! Thanks for your kind supportive words.

Sorry but chana besan will not make hummus. For hummus you need raw unsoaked whole chickpeas. Chana besan will make sweets, batters, pancakes and creamy yogurt sauces, etc.

Here’s my hummus recipe. Happy cooking. Very best wishes.

Chickpea and Sesame Paste Dip (Hummus bi Tahina)

Homemade Hummus is much, much better than any shop-bought version, unless you are purchasing the freshly made product from a traditional middle-eastern suppler. Truly authentic Hummus is made from peeled chickpeas – not as daunting as it sounds! Makes 1½ cups.

200g dried chickpeas, that’s one very heaped metric measuring cup
¼ cup lemon juice
½ teaspoon yellow asafetida powder (to replace two cloves garlic)
6 tablespoons tahini
1 teaspoon salt

Soak the chickpeas in cold water overnight or at least 12 hours. Drain and place the chickpeas in a large saucepan. Cover with cold water, about three times the volume, and bring to a boil. Reduce to a simmer and cook for an hour or until the chickpeas are tender, topping up with water if necessary.

Drain the chickpeas, reserving the cooking liquid. Cool slightly then rub the chickpeas well to loosen the skins. Cover with cold water and the loose skins will rise to the surface. Scoop them off and discard.

Place the peeled chickpeas in a food processor with the lemon juice, asafetida, tahini and half of the salt. Process to a smooth puree, adding some of the reserved cooking liquid if necessary to achieve a smooth result. Add the remaining salt if it needs it.
Posted by Kurma on 18/3/06; 6:33:49 AM

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