Thursday, September 29, 2016

Classic Creamy Hummus

Hey hey my fellow foodies!  Can you feel it?  The weekend?  It is almost here!  This week I was in Baltimore for work and got a taste of the lovely {cooler} fall weather up north.  I forgot how charming the Inner Harbor is there. My trip was both bitter-sweet.  Meeting with our team is always amazing, but I also had to say goodbye to my dear friend/colleague Michelle who is moving to Africa.  Jeez it was a tough goodbye, but thank the lord for social media to keep in touch!  

I am so excited to share this recipe with you.  I made this hummus early on in my blog.  Loved it, but in my opinion it wasn't creamy enough.  I found a recipe on Food 52 that incorporated the baking soda.  Bingo!  I think it helps break down the chickpeas for the creamiest hummus known to man. Boiling the chickpeas until they are basically falling apart helps as well.   

This hummus is nuts!  I have been making this just about every other week and keep it around for snacking during the day.  There is something so comforting about classic hummus that is done right.  No need for any other flavorings.  You have to try this silky smooth hummus... mmmmmmm.  

Classic Creamy Hummus
1 cup dried chickpeas
2 teaspoons baking soda, divided
5 garlic cloves
1/3 cup fresh squeezed lemon juice
1 teaspoon kosher salt
1/4 cup ice cold water
2/3 cup tahini 
1/4 teaspoon cumin
for garnish: olive oil, paprika, chives and/or parsley

Place the chickpeas and 1 teaspoon of baking soda in a large bowl and cover with water.  Mix to dissolve the baking soda. Let sit overnight.  The chickpeas will double in size, so be sure to use a very large bowl to allow them to soak. Skim any skins off the top, drain and rinse chickpeas. 

Place chickpeas and remaining 1 teaspoon of baking soda in a large pot and cover with cold water.  Place pot on stove top over medium high heat and bring to a boil.  Simmer for at least an hour, skimming off any white foam that rises to the top.  You want the chickpeas to be very soft, mushy and almost falling apart.  

While the chickpeas are boiling, peel the garlic and squeeze and strain the lemon juice. Add garlic, lemon juice and 1 teaspoon of salt to blender or food processor and buzz until blended and liquefied.  Let the garlic mixture sit for at least 30 minutes to mellow out the flavor.  Add tahini and 1/4 cup of water and buzz until ingredients are blended, smooth and pale. 

Drain chickpeas and add to blender with cumin.  Blend until hummus is smooth and creamy.  You may need to lift the lid and push down the sides a few times.  Taste the hummus and add more salt, lemon juice or tahini to taste.  

Serve in a bowl and drizzle with lots of olive oil, paprika and chives or fresh parsley.  Serve with veggies, pita or any other fixing of your choice! 

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