Piece of life
This week is marked by major changes for me : I’m going back to school ! About to turn 40, and here I am, in class from morning to night. What a strange feeling… If someone had told me this a few years ago, I certainly wouldn’t have believed it. Life is full of surprises. So, I’ll be a little less present on the blog [but not completely absent either] and I’ll try to share quick and easy recipes with you, to fit my new student/mom/food blogger schedule. Quite a challenge!
My love for oriental food goes back a long way, it’s no secret to anyone who follows me.
Hummus is probably one of the most famous dishes of oriental cuisine. It is straightforward to prepare, made out of simple ingredients: chickpeas, tahini, garlic and lemon. Nothing complicated.
Those in a hurry can use canned or frozen chickpeas [they are already cooked]. Personally, I prefer to cook them myself. I have an Instant Pot, which allows me to cook the legumes in a few minutes [after soaking], but it can take a long time depending on your cooking method.
How to prepare chickpeas ?
Ideally you should soak the chickpeas in a large volume of water for about 12 hours. This allows the chickpeas to soften and cook more quickly. The cooking time will depend on the appliance used [from a few minutes with the Instant Pot to several hours with a traditional pot]. Add a small amount of baking soda to the cooking water (this will make the chickpeas more tender).
Tip : I always prepare a large quantity of chickpeas at a time [saves time later]. So I make 500 g of chickpeas [dry weight]. This gives about 1.2 kgs of cooked chickpeas. I use some of them immediately and freeze the rest for future use.
Tahini is a sesame paste. It is widely used in oriental cooking, in salty recipes but also in sweet ones.
It is easily found in oriental grocery stores, and also more and more in all supermarkets [usually in the world food sections].
Tip : mix the paste well before use. Like all nut butters, the oil separates over time, leaving a liquid layer on top, and a denser paste underneath.
Garlic has a powerful flavor, especially when raw. I love garlic but not in excess… For the amount of this recipe one clove of garlic is more than enough [for my taste]. But if you want a stronger garlic hummus, go ahead and use more !
How to eat hummus ?
As an appetizer served with bread (pita for ex.) or raw vegetables. Personally I use it a lot in my veggie sandwiches.
Tip : I portion the hummus in ice cube trays and freeze them [once frozen I transfer the blocks in a bag]. When I need it, I defrost only the necessary quantities. Great way to avoid waste.
Easy homemade hummus
- Food processor
- 200 g cooked chickpeas (fresh, canned or frozen)
- 60 g tahini (sesame paste)
- 1 clove of garlic
- 30 ml cold water
- 2 tbsp lemon juice
For the dressing (optional)
- drizzle olive oil
- a few pine nuts
- Place the chickpeas in the bowl of a food processor with the minced garlic clove. Blend until you have a puree.
- Add the tahini and lemon juice. Blend.
- Add water in batches, mixing between each one. Adjust the amount of water to the desired consistency.
- Serve the hummus with a drizzle of olive oil and some pine nuts. You could also serve it with caramelized onions for example.