Moody Hummus

Dinner on Christmas Day was not a formal affair (even without social distancing and lockdown) and was just some deli meats, cheeses, pickled things & crackers. I decided also to make hummus because I have a LOT of dried chickpeas and it’s some tasty stuff.

I scouted the interwebs for a recipe for hummus that didn’t require any tahini because I had none and was not going out to get any. Between the snow dump we got the other day and lockdown, going out was not appealing.

This! This is why I have no interest in leaving the house! That mound of snow in the bottom right corner is about four feet tall in the centre.

I found a recipe from a couple years ago on crunchycreamysweet.com with 5 star reviews so I thought I’d give it a go.

I used the Instant Pot to prep my chick peas….threw them in, covered them really generously with water, closed the lid, closed the vent and let it go for the default time of 25 minutes…then forgot what I was doing and left them for another 10 minutes on the “keep warm” setting. I’m not even sorry.

The recipe I used was:

  • 1 can (15oz) chickpeas, drained and rinsed
  • 2 garlic cloves
  • 2 TB lemon juice
  • 3 TB olive oil
  • 3 TB water
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • crushed red pepper flakes for garnish

I used a kitchen scale, forgot to tare the container, and measured out 17 ounces of chickpeas into my small food processor attachment (it connects to a stick blender). Allowing for the 5 ounces of container, it worked out to about 13-14 ounces of beans….pretty close to what a 15 ounce can comes down to when the liquid is drained, I thought.

I tossed in all the other ingredients (including some chili flakes for fun) and it was a thick, super dry, mass. I took out half, added about 2 more TB of water and gave it another go. Again, super thick and still pretty dry, so I brought out the FOOD PROCESSOR! The Beast! The noisiest food processor ever made….when done using it, I have to wait for my ears to stop ringing! It’s a processor of last resort!

I put everything into the Beast, added another glug of olive oil, about 2 tablespoons, another glug of lemon juice, about 2 tablespoons, another couple tablespoons of water, some sesame seeds for fun and let it roll. And then added some more olive oil and water and let it go again. And then added some more water.

All told, I added at least triple the oil and lemon juice and probably 6 times the amount of water to get a smooth-ish consistency…..I did add another pinch of salt and should have added more cumin and garlic, but all in all, it turned out pretty good.

I like spicy and am probably the only person who is going to eat this, so pepper flakes everywhere!

Does humidity affect hummus? While my bean amount may have been off, I don’t think it was that far off, maybe an ounce but I doubt more than that and the liquid amounts seem to have been for far, far less than a full can of beans.

I suppose this recipe proves that cooking is a varying thing. It changes according to taste, the weather, the whim of the ingredients.

Next day note: I could have added some more lemon juice and a bit more water to smooth it out a bit more. It’s a little chunky still – lack of patience and imminent deafness may have contributed to the lumpy consistency. Not having tahini didn’t affect the flavour adversely and I will do my hummus this way more often.

Keek says “I am not even a little bit interested”.

:S

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