Hummus

Upute

Key Steps and Tips:

•Preparing Chickpeas: Use canned chickpeas (0:13) and rinse them well (0:18). To make them even softer and help remove skins, cook them in water with baking soda for about 20 minutes until the skins float (0:29-1:02). After cooking, rinse the chickpeas with cold water and gently swish them to further remove skins (2:27-3:00).

•Tempering Garlic: Mince four cloves of garlic and soak one tablespoon of it in a third of a cup of fresh lemon juice with a teaspoon of salt for 10 minutes (1:07-1:46). This process, which deactivates an enzyme called alliinase, tempers the harshness of the garlic while preserving its flavor (1:20-1:28). Strain the garlic before adding it to the hummus for a smooth texture (1:57-2:07).

•Blending the Hummus: Combine the prepared chickpeas, strained lemon-garlic mixture, a quarter cup of water, and a quarter teaspoon of cumin in a food processor (3:19-3:36). Blend for about one minute (3:38-3:40).

•Adding Tahini and Olive Oil: After the initial blend, add half a cup of light-colored tahini and two tablespoons of olive oil (3:51-4:13). The tahini should be light in color, indicating it's lightly roasted and less likely to be bitter (3:57-4:09). Adding tahini after other ingredients prevents the hummus from becoming too thick or sticky (4:26-4:42). Blend for another minute (4:45).

•Consistency and Serving: The final hummus should be quite loose compared to store-bought versions (4:51-4:57). If too thick, add water one tablespoon at a time (4:58-5:01). Serve the hummus warm, as it's most delicious that way (6:44-6:52), garnished with whole chickpeas, a drizzle of olive oil, and a sprinkle of cumin and parsley (6:05-6:28). The video also suggests serving with carrots, radishes, cucumbers, and pita bread (5:06-5:50).