Did you know that garlic is optional in Hummus? I like my hummus with no garlic but instead drizzled with some freshly chopped scallion. You might find my recipe a bit unorthodox but I’m sure you will love it…. and you can still add a clove of garlic in the processor if you can’t help it 🙂 photos by coco zordan
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Hummus Hummus!
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Ingredients
- USING DRY CHICKPEAS
dry chickpeas 2 cups
bay leaves 1 or 2
salt 1 tbs
- FOOD PROCESSOR
cooked (or canned) chickpeas 1 1/2 cup (or 1 can with no liquid)
XVOO 1/3 cup (more for the top)
salt 1/2 tbs sea salt
black pepper (or paprika) to taste
sesame seeds (or tahini) 1 or 2 tbs.
mustard (plain) 1 tbs
lemon juice (or vinegar) 2 tbs or more (vinegar 1 tbs.)
water 1-3 tbs.
- TOP
chopped scallion 1-2 tbs.
black sesame seeds 1 tsp
XVOO 1 tbs.
black pepper or paprika tt
Directions
USING DRY CHICKPEAS
If you prefer using canned chick peas skip the following part.
soak chickpeas for 24 hours, wash them and discard water several times, drain and add them to abundant filtered water, add 2 bay leaves (bay leaves will make chickpeas easier to digest), and bring to boil covered. Lower to simmer and after one hour add a tbs of salt. Let simmer for a couple of hours. If still hard add a pinch of baking soda (it will make them softer).
Once soft drain chickpeas, discard all water. If you use the canned chickpeas discard all water too. Put everything except the scallion and the black sesame seeds in a food processor and begin to process; add the water as needed to allow the machine to produce a smooth puree.
Taste and adjust the seasoning. Serve, with freshly chopped scallion, drizzled with olive oil and sprinkled with (black) sesame seeds, pepper or paprika.
Enjoy with crispy crackers, toasted bread or focaccia.
