I'd never made hummus before so this was new to me. And, as you'll read, it was sort of a creative adventure. But the result was good, and I'm going to share the recipe with you today! Actually two recipes, and a third tomorrow. Today will be hummus and flax seed tahini!
I'm going to tell the story of making it, but if you just want the recipe, just pay attention to the bolded words. I've bolded the ingredients and necessary steps.
Chickpeas: a cup of dried OR two cans
Tahini: 1/4 cup store bought OR homemade
Olive oil: 1/2 cup
Salt: to taste
Lemon Juice, 2 tablespoons OR Vinegar,1 tablespoon
1/2 cup water leftover either from cooking the chickpeas, or the water from the cans.
2 cloves garlic, diced.
Garlic powder, 1 teaspoon (optional)
Cumin: 1 tablespoon ground (optional)
Paprika: one teaspoon (optional)
Tahini is generally made with sesame seeds. Today I'm using flax seeds. I also saw recipes online for half sesame/half flax. I didn't happen to have any sesame seeds, so I just used flax. I did have to add a little more olive oil for the flax seed, as you will see.
4 tablespoons of sesame seeds OR flax seeds, or 2 tablespoons each.
2 tablespoons of olive oils (if doing this with sesame seeds), 2 1/2 if using flax seeds.
So I began by doing the "quick soak" method on my chickpeas. If you're using canned or you soaked them in advance like a good planner, you can skip this. I put 1 cup dried chickpeas in my pressure cooker with 4 cups of water and 1/2 teaspoon baking soda. I then put it on for 1 minute, then turned off and let stand for an hour. If using a regular pot, not a pressure cooker, put a lid on and bring to a boil. After two minutes, remove from heat and let sit for an hour, with the lid still on.
Now, you know how at the top I told you it was a creative adventure? Well I was surprised my pressure cooker didn't whistle, but figured it was probably just because it wasn't on very long...
I put my flax seeds in the blender along with my olive oil. At this point I only put in 2 tablespoons, as I hadn't yet discovered I'd need more. Now, I thought it over, and I added the tablespoon of cumin too. Why? Well I didn't have ground cumin, so I figured I'd make sure it got ground as well. If I was making tahini for another reason, I wouldn't have done this, but since I was just making it to add to the hummus, this worked well.
One thing I did do was scrape it down the sides to make sure it all was getting blended well. When I finally decided I was satisfied with the consistency, it was still grainy. But it was around the texture of that natural, organic peanut butter, you know what I mean? A little grainy, but nice.
|flaxseed tahini with peanut butter consistancy|
I had to cook the chickpeas after soaking. Instructions said to drain the water it soaked in, then put it in the pressure cooker for forty minutes. Alternatively, you can use a pot with a lid for a full hour. I put it in the pressure cooker, and while it was cooking, I was making the pita bread. I will share that recipe tomorrow.
However, after a few minutes I realized that the pressure cooker still hadn't whistled! Alarmed, I check it out. Even though I only got my nice, good brand pressure cooker a few months ago and have used it probably less than ten months ago, apparently there is an issue with the safety valve. So I had to do the cook for an hour method. I tried to just take the weight off and boil with the lid on, but it began threatening to boil over. So I had to get creative and use a different kind of lid.
I checked on the chickpeas when they were partially through and noticed a lot of the skins had just come off and floated up. A lot of tips say to remove the skins, but here I found people taste testing both methods and saying they found that while it was a tiny bit creamier if you remove the skins, it's still good if you don't and the effect is not so dramatic as to be worth the effort. The way I took that was if you want really creamy hummus, remove the skins, but it's not necessary... so I figured with the way that they were just floating up, I'd fish a bunch out, but not go crazy and even try to get them all. That would make my hummus creamier than if I didn't even try, but not taking them all out wasn't going to ruin it either.
I am very glad I did this... but not for the reason I explained above. Crazy adventure, right?
Well, I got very busy with making the pita bread. As I said, I will write about that tomorrow but it needs mentioning because after a while I was smelling a burning smell. I thought it was just from over browning the pitas... but then I realized what had happened. All the water in the chickpeas had evaporated! They were starting to burn!
I'm not happy that the chickpeas burned, but I am very blessed I noticed when I did. The bits that burned clung to the bottom of the pot, while the not burnt chickpeas (the vast majority of them) came out of the pot very easily. Indeed, only portions of individual chickpeas burned, and the unburnt portions came way with a little pressure from a spoon, while the burned parts stubbornly adhered to the bottom... which is great! That meant that I had plenty of chickpeas and no burned parts to add to my hummus...
Remember how that was an ingredient at the top? You're supposed to save a 1/2 cup of water from the cooked chickpeas when you drain them. Since my water was all gone, I was debating just adding plain water, but what I'd read online (I had looked at like ten different recipes) said that it makes a huge difference in texture.
Then I remembered the husks! When I'd fished out the skins from the water before it all went away, some of the water came with it! Not a lot, but I had more than a tablespoon of chick pea water. I put just plain water in to make it the full 1/2 cup, and the texture came out perfect, so that was enough.
Happy to have completed it, I put some in a dip container and garnished it with a dash of paprika and another of rosemary. Then I artfully arranged my freshly delicious pita chips around it and took a few pictures.
Then I sat down at the computer desk (hey, we're newlyweds in a tiny apartment, we don't have an actual table yet. You can tell we're nerds from our priorities!) with a mug of homemade chai tea and called Ryan over to join me...
Then I dug in! Hope you enjoy this recipe like I did! Next time I think I want to try it with lemon, but it's delicious!