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Hummus Update- Is making it from scratch really better?

After hearing from many people that making hummus from scratch using the dried chickpeas versus the canned version is vastly superior, I decided to try it and I must say that they are right. It is a completely different texture and certainly has more depth of flavor.


So, here is my revised hummus recipe if you are going to make it from scratch.

Ingredients 


1 1/2 cups dried chickpeas


These will need to be soaked overnight in cold water. Use a big pot, as they absorb a lot of water. In the morning, drain them and replace with lots of fresh water in a big pot and bring to a boil. You will notice  a foamy residue, so skim this off.  Continue simmering for at least 2 hours, until the chickpeas are soft.


Now drain them, reserving the cooking liquid, and put into a food processor and pulse. They will be somewhat grainy, but don't worry. Then add the following one at a time in this order, pulsing in between.


4 cloves of garlic, crushed


5 Tbsp of Tahini


4 lemons juiced or to taste


3 tsp sea salt


3 Tbsp Extra Virgin Olive Oil


To get a creamy consistency, add the cooking liquid as needed. Then transfer to a bowl and put in to the refrigerator to chill and serve with pita bread and other mezze.


Makes approx. 4 - 5 cups

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