Written Saturday, July 17, 2011
I decided earlier this week that I needed to get a food processor. I had some excellent humus and wanted to make my own. It also is recommended for making black bean soup. Yesterday while walking to my car, I stumbled upon a box with free kitchen supplies. While most of them were in pretty bad shape, I did find colander and a small food processor. So when I went grocery shopping I picked up some dried chickpeas and tahini to make humus. However, when I got back to my apartment and tested the food processor, I found it didn't work. I was a bit sad, but none of the ingredients go bad quickly, so I decided to wait. This morning I went out to look at garage sales. I was luckily able to find a food processor (about five cups with a shredder and slicer thing) for $3!
When I got home I started soaking the chickpeas. A cup dried makes about three cups cooked. From what I found online, a 15oz can is approximately 1.5 cups. Most recipes I found call for one or two such cans. However, one of the recipes said that hummus only really keeps for about 3 days in the fridge, or a month frozen. So I decided to make 3 cups, but then to make a smaller recipe and freeze the other 1.5 cups for later. I let them soak for a bit more than 6 hours and then drained them (in my new colander :)) and the added water to cook them. For this I brought them to a boil then simmered for about an hour. Cooking suggestions vary from 40 minutes to two hours, but I was in a bit of a rush so I stayed on the shorter side.
I mostly followed the recipe found here: http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm
Specifically, I used
1.5 cups chickpeas
some liquid from simmering chickpeas
juice from 2 lemons
1.5 tablespoons tahini
3 minced cloves of garlic
1/2 teaspoon salt
I simply placed the above ingredients in the food processor (maybe 1/4 cup of the liquid). I ran it for about a minute, then opened it. It was still pretty solid and I thought it needed more liquid, so I added more (to between 1/2 and 1 cup total). I then continued to run the food processor for another couple of minutes.
I ended up with pretty liquidy humus. I didn't have pita bread so I had some with a carrot. Even though it seemed liquidy, it stuck to the carrot pretty well. I then put the rest in gladware and put it in the fridge for later. Also, although it was good, it didn't seem quite right. One possibility is that I may have misread the recipe in not adding olive oil in the hummus as well as in a well when done (which I also didn't do), but I'll likely mix some in over the next couple of days. Another was that the texture of too liquidy with some still larger chunks was strange to me. In the future I will probably run the food processor longer, I hadn't wanted to this time because it was so loud. I also dumped out the rest of the liquid without thinking of the next time I make this (with the now freezing chickpeas), so I'll probably have to use water or or find another recipe that doesn't call for it.
I decided earlier this week that I needed to get a food processor. I had some excellent humus and wanted to make my own. It also is recommended for making black bean soup. Yesterday while walking to my car, I stumbled upon a box with free kitchen supplies. While most of them were in pretty bad shape, I did find colander and a small food processor. So when I went grocery shopping I picked up some dried chickpeas and tahini to make humus. However, when I got back to my apartment and tested the food processor, I found it didn't work. I was a bit sad, but none of the ingredients go bad quickly, so I decided to wait. This morning I went out to look at garage sales. I was luckily able to find a food processor (about five cups with a shredder and slicer thing) for $3!
When I got home I started soaking the chickpeas. A cup dried makes about three cups cooked. From what I found online, a 15oz can is approximately 1.5 cups. Most recipes I found call for one or two such cans. However, one of the recipes said that hummus only really keeps for about 3 days in the fridge, or a month frozen. So I decided to make 3 cups, but then to make a smaller recipe and freeze the other 1.5 cups for later. I let them soak for a bit more than 6 hours and then drained them (in my new colander :)) and the added water to cook them. For this I brought them to a boil then simmered for about an hour. Cooking suggestions vary from 40 minutes to two hours, but I was in a bit of a rush so I stayed on the shorter side.
I mostly followed the recipe found here: http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm
Specifically, I used
1.5 cups chickpeas
some liquid from simmering chickpeas
juice from 2 lemons
1.5 tablespoons tahini
3 minced cloves of garlic
1/2 teaspoon salt
I simply placed the above ingredients in the food processor (maybe 1/4 cup of the liquid). I ran it for about a minute, then opened it. It was still pretty solid and I thought it needed more liquid, so I added more (to between 1/2 and 1 cup total). I then continued to run the food processor for another couple of minutes.
I ended up with pretty liquidy humus. I didn't have pita bread so I had some with a carrot. Even though it seemed liquidy, it stuck to the carrot pretty well. I then put the rest in gladware and put it in the fridge for later. Also, although it was good, it didn't seem quite right. One possibility is that I may have misread the recipe in not adding olive oil in the hummus as well as in a well when done (which I also didn't do), but I'll likely mix some in over the next couple of days. Another was that the texture of too liquidy with some still larger chunks was strange to me. In the future I will probably run the food processor longer, I hadn't wanted to this time because it was so loud. I also dumped out the rest of the liquid without thinking of the next time I make this (with the now freezing chickpeas), so I'll probably have to use water or or find another recipe that doesn't call for it.
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