Today I made hummus from scratch. Considering I've spent the past week obsessively watching Scandinoir drama The Bridge (it has reached a point where I seem to hear Danish everywhere; from bypassing kindergarteners and on J's French shows) this whole hummus project is like my one accomplishment of the week.
Now by scratch I don't mean "I made hummus from canned chickpeas", but rather the whole repetoire of soaking, boiling, mixing the dried ones you buy in bulk of the Asian supermarket around the corner.
A milestone I've wanted to scratch off my vegetarian-bucket list for somewhile. It is not that it requires any more skill really, just a whole lot more time and steps. They say this is like hummus 2.0 - both creamier and tastier. And I must say that already when watching the peas form into paste in the blender; it looked hella more creamy than your usual, canned chickpea-hummus!
I have had the chickpeas soaking since Thursday afternoon, but as a result of this intense watching of The Bridge I didn't get around to complete it yesterday. But staring blankly into an equally blank fridge this afternoon, and really not wishing to step outside of the apartment today due to a wee Scottish occurance spelled RAIN - I figured it was time for hummus or starve.
HOW TO HUMMUS
- Soak your dry chickpeas in a large bowl/pot at least overnight. Store in the fridge.
- Drain the chickpeas, add fresh water and bring to the boil with a tbsp of baking soda and two pinches of salt. Once it's boiling, reduce the heat and keep on a low boil for one hour.
- Once your chickpeas are easily mushed, drain them once more and leave to cool (room temperatureish).
- Mixing time! Into the food processor they go, along with 3 tbsp of tahini, 3 tbsp lemon juice, ½ dl olive oil, 1 tbsp ground cummin, a couple of garlic gloves and, in my case, some fresh basil leaves. Once the blender is running, add approximately ½ dl of water. A little at a time until you have reached desired consistency.
For serving, I sprinkled it with the little bit of olive oil we had left (shopping day tomorrow; phew!), some chili powder and even more cummin. My latest favourite lazy food is this creation above: Hummus Vegetable Wraps with crispy Potato Wedges and Caramelised Onion. (Not sure I can call it caramelised, perhaps fake caramelised? All I do is sprinkle a bit of agave syrup over the onion as its softened, but it tastes oh-so sweet!)