Saturday, May 21, 2011

farewell summer?

Avocadoes are getting more expensive. And tomatoes are going out of season.

And as Clotilde says, the world doesn't really need another hommus recipe. But it's the internet. So you're getting one.

chickpeas! - dried. half a 375g bag (or 190g). soak for a while, all day or night.
bay leaf
onion, cut in half
COOK THE CHICKPEAS IN WATER WITH THE BAY LEAF AND ONION. tastes so much better than canned chickpeas.
then after a bjillion years (or a couple of hours) put the chickpeas in a food processor with a little bit of the cooking water. if you are like me, and you decide to cook chickpeas at 11pm, and then finish it in the morning, even better (the seasonings need adjusting when it's cooled) - just refrigerate the chickpeas and their water. together. in the pot you cooked them in. no need to dirty another pot.

so chickpeas and a few tablespoons of cooking water in the food processor WITH:
3+ cloves of garlic
cumin, ground - 1-2 tsp
couple of tablespoons tahini
juice of lemon - 1 lemon's worth, depending on size
salt (~1 tsp)
olive oil - you know, some. 1 - 3 tbsp? and drizzle some on top when you serve the hommus in a nice dish, because it deserves it. you can sprinkle some paprika on too if you want.

This is quite similar to Clotilde's recipe, but I stole it from Matthew Evans in the Good Weekend 'anyone can cook...' section before it became 'the weekend cook' and then ceased to exist, which was a shame because it was a real highlight. he wrote the nicest little blurbs. Then I made the recipe a few times, lost the recipe, and kept making it. So it's a bit more approximate than the original. Sometimes if you put the salt and the oil and the lemon juice and tahini all on top of each other it turns BLUE, which is insane. but that goes away.

You'll need to taste and adjust the seasonings when it's cooled. Most importantly, enjoy, and don't forget it's in the fridge, especially if you are the resident dip obsessee in your house and everyone else just doesn't think of eating it.

Nom, as they say these days.

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