Hummus

I have made another batch of hummus….

I have made another batch of hummus (~1 kilo). How long will it take me to finish?

• 1 week, cause some hummus a day keeps the doctor away
• 2 weeks, but probably not with the best mood
• 3 days, since I already ate half of the butch during the preparation
• Other

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As most of you know by now, I absolutely love hummus. I used to buy kilo boxes from the Turkish shop (which were genuinely amazing), until I realised I could also just make it myself. Easy peasy lemon squeesy. I have written down all my At the bottom of this review, you can find my key takeaways!

I’ve now made this recipe a few times and added my own tweaks. First of all: I’m a lazy chef, so I do not peel chickpeas. I know people say it makes hummus smoother, but I don’t think you can taste the difference, and I simply cannot be bothered. I also use a blender instead of a food processor, but that’s because I make kilo batches and my food processor can’t cope (this is definitely a me-problem, not a universal one). I throw in some ice cubes, although I have no idea if they actually do anything. And of course, I add extra garlic — usually two or three cloves — because more garlic is always the correct amount.

What I do love is that this recipe adds cumin halfway through boiling the chickpeas, so they absorb all that flavour while cooking. Genius.

One thing I tried last time was leaving the hummus a bit wetter while blending. Since it’s still warm, it thickens as it cools (especially once it goes into the fridge), and I actually like that thinner-to-thicker transition.

Key takeaways:

• No need to peel the chickpeas.
• You can freeze your hummus. Add a little bit of olive oil on top before putting it in the freezer, and for defrosting just put in the fridge.
• I like to add a few extra garlic cloves.
• Use good-quality tahini!!! I get them from the local store, but try to avoid any standard supermarket like Tesco or Albert Heijn. It can also help to look at where the tahini comes from; any country in the Middle East is a green flag
• I prefer to use dried chickpeas over canned (not sure why). You do need to soak and cook them (lol my brother soaked the chickpeas overnight but forgot to cook them, can’t recommend)

Key takeaways for dried chickpeas:

• Save the chickpea cooking water. You can use it as stock for other recipes. (also recommended in the recipe)
• The hummus will thicken, so make it slightly thinner than you want.
• Does overnight soaking the dried chickpeas matter? YES!

Cooking book: OTK

Rating: 10/10 (probably no big surprise)