Making good on my promise, I made some hummus this week. My goal was to make it as smooth and creamy as possible and not mess with the flavors too much, trying to keep it pure.
So the tahini came first
About 1/2 cup of sesame seeds, pan toasted
I placed the toasted seeds in the food processor and whirled them to a stiff paste before adding enough oil to make it pour-able. Once pour-able I pressed it through a strainer just to take out some of the skins. Tahini done. So easy.
Now the hummus was a little harder and took a bit longer. I had already soaked a pound of dry chickpeas overnight, rubbed them between my hands to get most of the skins off so they stayed out of my final product.
When I got home form work, I started cooking the chickpeas till tender (about 40 minutes). I reserved 1/2 of them in a freezer bag for a layer batch.
The rest when into the processor for a spin with some of the cooking liquid to thin it out a bit. All in all about 1 cup or more of the liquid.
I added 1/4 cup olive oil, 2 peeled cloves of garlic, a little salt and the juice of 2 lemons with 1/2 the tahini paste I made. Now I really let the food processor go for a few minutes adding more liquid as needed till it was the consistency I wanted. It was smooth but not silky. I am not sure I have enough power in these tools to make silky happen. After I scooped into a bowl I got out my trusty hand blender and that took it up a level. Not perfect but darn good. I might invest in a chinois to press it through.
juice 2 lemons
1 pound chickpeas, soaked overnight, cooked till tender, most skins removed
2 cloves of garlic peeled
1/4 cup tahini paste
Reserved cooking liquid