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

Comments

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

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Golden Mountain Sauce

I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something. Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years. Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out. Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic. This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.

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