Here’s a little break from the angst, folks. I’m getting just a tad sick of myself (so I’m sure others might be, too)!
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- 1½ cups chickpeas (soaked overnight in cold water)
- Juice of two large lemons
- 1½ teaspoons salt
- ½ teaspoon asafoetida powder (from your Indian grocery store)
- 2/3 cup tahini
- 1 teaspoon cumin seeds
- 2-3 cloves garlic (optional – depends how you like your hummus)
- 2 tablespoons olive oil for garnish (optional)
How to make it
Drain the chickpeas and put them in a large pot with lots of water. Boil for approximately an hour until the chickpeas are very soft.
Fry the cumin seeds over a medium heat on a dry frying pan til aromatic. Don’t over-cook them (seeds get black and smell burnt).
Drain the cooked chickpeas and reserve the water they were cooked in.
Place the chickpeas and all other ingredients (except oil) in a food processor or blender (note: I only have a stick blender and that works fine). Process until smooth (or smooth-ish, I like mine a little textured). Add a little of the reserved cooking water if required to reach desired consistency.
Transfer to a serving bowl and enjoy!
c/o Yoga In Daily Life (I did a cooking workshop with them and came away with a lovely little booklet full of recipes).
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I should say though, this recipe makes a whole bunch of hummus, so I’d suggest halving the ingredients, giving some away to friends or freezing most of it. Unless you’re having a party or two!
If you make it, let me know how it goes, okay? Hope you like it as much as I do.
Right, now I’m off to the Thursday night double feature at the lovely old art deco theatre up the road from me, The Astor. I’m gonna see The Wrestler & Mongol, both movies for $13.