Last week, I made chickpeas (a.k.a. garbanzo beans) in the slow cooker and ended up overcooking them so I decided they would be great for hummus, which Kip loves. He’s tried a couple of times to make hummus and it never turned out quite right, but since I had just picked up my copy of The Homemade Pantry on Saturday, I took some time on Sunday to put it to the test.
Alana is very clear that the recipes in the book are hers and that you should feel free to modify them to make them your own. I would do that anyway, but I appreciate her attitude (or lack thereof). The recipe calls for 7 cups of chickpeas, but I had about 3, which made a nice amount since there’s only one person who eats hummus in our house.
3 cups chickpeas, with the juice or broth reserved for later use
6 cloves of garlic
1/3 cup lime juice (I didn’t have lemon)
1/4 cup sesame seeds (I didn’t have sesame paste – tahini)
1/2 teaspoon kosher salt (use 1/4 teaspoon if you have plain salt)
1/2 teaspoon cumin
1/4 teaspoon Peppadew powder (or a pinch of cayenne powder)
2 tablespoons chickpea liquid (or olive oil)
I used a little food chopper that attaches to my stick blender, since I had it out already. I had to work in several small batches, but I had one less thing to clean when I finished. The sesame seeds didn’t magically turn into tahini, like they would have in a food processor or our Vita-Mix blender. Regardless, Kip thought it was the best hummus we’ve ever made.
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