we soaked dried chickpeas overnight, cooked them, and made our first hummus in two flavors: natural with tahini, garlic, cumin and olive oil, and a beetroot flavored one, which took an amazing color.

  • morgunkorn@discuss.tchncs.deOP
    3·
    13 hours ago

    it’s ridiculous how cheap it is to make it from scratch, compared to what it costs as a finished product from the grocery store.

    you probably need a good food processor to make it real smooth, we started using an immersion blender but it stayed really gritty, so we continued using the blender of our stand mixer, that worked well.

    there’s a million recipes around but i used this one (in German), without the yogurt: https://kabukiskitchen.de/cremiger-hummus/

    next time we’ll experiment with other spices, it’s great!

    • maegul (he/they)@lemmy.mlEnglish
      2·
      13 hours ago

      Thank you!

      How long did you cook the chic peas after the soak? I’ve heard a pressure cooker (which I don’t have and don’t think I want TBH) makes it easier and faster.

      • morgunkorn@discuss.tchncs.deOP
        3·
        13 hours ago

        most welcome! the cooking time was 90 minutes

        that was our process:

        • 12 hour soak in clear water (with 4 inches / 10cm of water above the level of dried chickpeas
        • remove any chickpea that came to the surface
        • add 1/2 tbsp salt for 1lb (500g) of dried chickpeas
        • soak for 12 more hours
        • drain the chickpeas above a salad bowl (keep the soak water, it will be needed to prepare the hummus)
        • cook the soaked chickpeas in clear water (3 inches / 7.5 cm above the level of the chickpeas in the pot) for 1.5 hours at medium-low temperature with a lid
        • optionally remove manually the skin from the chickpeas when it’s cooled off, but if you have a good food processor it’s not absolutely needed, we didn’t do it