Post by Amani on Jan 3, 2013 13:36:21 GMT -5
Amba's Hummus
This recipe is adapted from Amba in Oakland, where it's either served on its own and garnished with toppings - including cooked chickpeas and garlic, cooked fava beans, sauteed mushrooms and onions, fried eggplant or sliced hard-boiled eggs - or as a condiment on falafel.
1 1/2 cups dry chickpeas
Pinch baking soda
1/4 cup high quality tahini
3 tablespoons extra virgin olive oil, plus more to garnish
1/2 cup fresh lemon juice
1 teaspoon chopped garlic
1 tablespoon chopped Parsley
Pinch cumin, to taste
Kosher salt, to taste
Pinch paprika, to taste
Soak chickpeas in plenty of water overnight. When fully soaked, chickpeas should still be under the water line. Drain completely and do not rinse.
Place the soaked chickpeas in a pot and cover with fresh water by at least two inches. Add plenty of salt and a pinch of baking soda. Cook over high heat for 45 minutes, stirring regularly. Periodically skim foam and loosened skins from the top of the pot.
When fully cooked, drain the chickpeas, reserving about two cups of cooking liquid for later use.
Transfer to large food processor and blend until very smooth. While blending, add tahini, olive oil, lemon juice, garlic, parsley and cumin until incorporated. Season to taste with salt.
If you want a smoother, looser hummus, thin it out with some of the reserved cooking liquid. Serve warm, garnished with paprika and a swirl of olive oil, or use as a condiment on falafel.
Nutrition Information:
Per 1/3 cup serving: 150 calories, 6 g protein, 16 g carbohydrate, 8 g fat (1 g saturated), 0 mg cholesterol, 5 mg sodium, 4 g fiber.
This recipe is adapted from Amba in Oakland, where it's either served on its own and garnished with toppings - including cooked chickpeas and garlic, cooked fava beans, sauteed mushrooms and onions, fried eggplant or sliced hard-boiled eggs - or as a condiment on falafel.
1 1/2 cups dry chickpeas
Pinch baking soda
1/4 cup high quality tahini
3 tablespoons extra virgin olive oil, plus more to garnish
1/2 cup fresh lemon juice
1 teaspoon chopped garlic
1 tablespoon chopped Parsley
Pinch cumin, to taste
Kosher salt, to taste
Pinch paprika, to taste
Soak chickpeas in plenty of water overnight. When fully soaked, chickpeas should still be under the water line. Drain completely and do not rinse.
Place the soaked chickpeas in a pot and cover with fresh water by at least two inches. Add plenty of salt and a pinch of baking soda. Cook over high heat for 45 minutes, stirring regularly. Periodically skim foam and loosened skins from the top of the pot.
When fully cooked, drain the chickpeas, reserving about two cups of cooking liquid for later use.
Transfer to large food processor and blend until very smooth. While blending, add tahini, olive oil, lemon juice, garlic, parsley and cumin until incorporated. Season to taste with salt.
If you want a smoother, looser hummus, thin it out with some of the reserved cooking liquid. Serve warm, garnished with paprika and a swirl of olive oil, or use as a condiment on falafel.
Nutrition Information:
Per 1/3 cup serving: 150 calories, 6 g protein, 16 g carbohydrate, 8 g fat (1 g saturated), 0 mg cholesterol, 5 mg sodium, 4 g fiber.