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« on: May 24, 2013, 11:08:06 pm »
I found an adaption on the EDC recipe version of Hummus/Hommus (not sure of the spelling).
This is it:
Ingredients
1 I tin of organic chickpeas drained and rinsed or 250-300 g well cooked chickpeas
60-70 g of lemon juice (or less and top up with a little water)
1 garlic clove peeled
2 peeled strips of lemon zest (no pith)
2 tbsp hulled organic tahini
1 tsp of agave or honey
2 Tbs extra virgin olive oil
cracked pepper
Celtic or Himalayan salt
Preparation
1.
Place garlic and lemon zest in TM bowl and process of speed 8 for at least 10 secs or until the zest stops hitting the sides of the bowl. Scrape down and process again.
Add all ingredients except olive oil and blend on speed 4 for 1-2 mins.
Scape down sides and around the base of the blade, add olive oil, and blend another 2-3 mins.
Check seasoning and add more salt and pepper if needed.
Serve with dukkah, crackers, crudites, beetroot salad, any salad, on bread..........
Tip
If chickpeas are a bit firm they will not make a smooth hummus. If tinned chickpeas are firm, cook them down in the brine from the tin for another 10-15mins.
My question is that is states that if the tinned chickpeas are firm to cook them down in the brine from the tin for another 10-15 minutes, yet they were never cooked in the first place. Do I need to cook them and how would I do that? In the TMX initially before adding other ingredients? It got good revews with the addition of the honey.
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