store brand is better, but even better is my own recipe
I do not have like, a specific recipe, it’s all done by eyeball so apologies for no numbers
cook dried chickpeas with a bit of baking soda, then cool to room temp, retain a bit of the water. After it’s cooked, some of the hulls of the chickpeas will kinda be peeling off as like a semi-transparent skin, I like to remove these.
throw everything other than the chickpeas and retained chickpea water into the food processor til it becomes smooth, then gradually add chickpeas to the food processor while it’s running. I just kinda add more and more and balance it out with a tiny little splash of the water every so often if the chickpeas aren’t breaking up enough.
Refrigerate while you’re cooking fresh pita. Just use the NYT recipe, but use bread flour instead of AP flour
Adding my recipe with guesstimate quantities from below:
3 cups cooked chickpeas (cooked with 1tsp baking soda.)
I guess half a cup tahini
juice of 1 big lemon and a little shred of zest
A solid “gluggle” of olive oil
2-3 cloves garlic, depending on size (all the recipes i see online say 1 clove lmao no)
like a teaspoon of cumin
Aquafaba, amount will vary, use to correct texture
Also love to rehydrate dried peppers and throw those in. Habañeros and ghosts are fantastic, all the fat from the tahini and oil cuts the heat intensity quite a bit.
Honestly, I find the week-to-week variation of flavours caused by eye-balling ingredients (or even forgetting an ingredient entirely) is half the pleasure of home-made hummus. I love that sometimes it’s wetter, sometimes it’s a strong garlic, sometimes there’s a strong sesame taste, etc.
Yes, I soak the chickpeas overnight, I use like 1 cup dry. More than that and my food processor has a bad time
You can probably find a recipe on the web to help with the numbers. Salt, paprika, sumac, and pepper are all like, a lil dash “to taste” Everything else is real amounts. I’d say chickpeas:tahini is probably like a 6:1 ratio? Tahini:lemon maybe 1:1?
Again, I just kinda eyeball it based on consistency and taste.
So, apparently 1 cup of dry chickpeas is 3 cups cooked so next time I do this, I’ll try to measure amounts and write up a recipe, but here’s my guess. Try it and lemme know how it goes!
3 cups cooked chickpeas (cooked with 1tsp baking soda.)
I guess half a cup tahini
juice of 1 big lemon and a little shred of zest
A solid “gluggle” of olive oil
2-3 cloves garlic, depending on size (all the recipes i see online say 1 clove lmao no)
like a teaspoon of cumin
Aquafaba, amount will vary, use to correct texture
For anyone wanting to shortcut with canned . 3 cups ~ 2 15oz cans. Pop them with the aquafaba (the bean water) in the microwave for a bit to soften them if needed.
store brand is better, but even better is my own recipe
I do not have like, a specific recipe, it’s all done by eyeball so apologies for no numbers
cook dried chickpeas with a bit of baking soda, then cool to room temp, retain a bit of the water. After it’s cooked, some of the hulls of the chickpeas will kinda be peeling off as like a semi-transparent skin, I like to remove these.
throw everything other than the chickpeas and retained chickpea water into the food processor til it becomes smooth, then gradually add chickpeas to the food processor while it’s running. I just kinda add more and more and balance it out with a tiny little splash of the water every so often if the chickpeas aren’t breaking up enough.
Refrigerate while you’re cooking fresh pita. Just use the NYT recipe, but use bread flour instead of AP flour
Adding my recipe with guesstimate quantities from below:
Always add more garlic. Rule #1
Absolutely. I think I found the correct amount, at least to my preferences!
Homemade is best. Store brand is lazy best.
added my recipe
I like to throw in some chipotle in adobo to give it some kick, and a little smokiness.
Awww yeah, I love to do this too.
Also love to rehydrate dried peppers and throw those in. Habañeros and ghosts are fantastic, all the fat from the tahini and oil cuts the heat intensity quite a bit.
Honestly, I find the week-to-week variation of flavours caused by eye-balling ingredients (or even forgetting an ingredient entirely) is half the pleasure of home-made hummus. I love that sometimes it’s wetter, sometimes it’s a strong garlic, sometimes there’s a strong sesame taste, etc.
Do you soak the dried chickpeas before cooking? How many cups of dried chickpeas do you usually use roughly?
I bought 8kg of chickpeas for like 5USD and now idk what to do with them because it involves planning
Yes, I soak the chickpeas overnight, I use like 1 cup dry. More than that and my food processor has a bad time
You can probably find a recipe on the web to help with the numbers. Salt, paprika, sumac, and pepper are all like, a lil dash “to taste” Everything else is real amounts. I’d say chickpeas:tahini is probably like a 6:1 ratio? Tahini:lemon maybe 1:1?
Again, I just kinda eyeball it based on consistency and taste.
So, apparently 1 cup of dry chickpeas is 3 cups cooked so next time I do this, I’ll try to measure amounts and write up a recipe, but here’s my guess. Try it and lemme know how it goes!
3 cups cooked chickpeas (cooked with 1tsp baking soda.)
I guess half a cup tahini
juice of 1 big lemon and a little shred of zest
A solid “gluggle” of olive oil
2-3 cloves garlic, depending on size (all the recipes i see online say 1 clove lmao no)
like a teaspoon of cumin
Aquafaba, amount will vary, use to correct texture
salt, smoked paprika, sumac, pepper to taste
For anyone wanting to shortcut with canned
. 3 cups ~ 2 15oz cans. Pop them with the aquafaba (the bean water) in the microwave for a bit to soften them if needed.
Thanks for the recipe suggestion. I’ll have to try it out
Is there a way to do this with canned chickpeas? I havent hunted down dried in my area yet.
Absolutely, just cook them and then use the same cooked quantity