Hummus
Hummus is a dish served in several Mediterranean cultures and countries. It is considered a salad and is served with Nan (a flat bread) to be spread. I love it as a snack during the day and I just use a spoon to and skip the Nan. There are so many ways to enhance this simple recipe I could write an entire book just on Hummus.
Hummus is a dish served in several Mediterranean cultures and countries. It is considered a salad and is served with Nan (a flat bread) to be spread. I love it as a snack during the day and I just use a spoon to and skip the Nan. There are so many ways to enhance this simple recipe I could write an entire book just on Hummus.
- Carbohydrate 26.4978245 g
- Cholesterol 0 mg
- Fat 15.9039095 g
- Fiber 6.34549012868404 g
- Protein 8.6687635 g
- Saturated Fat 2.180637 g
- Serving Size 1 1 Serving (127g)
- Sodium 282.3047 mg
- Sugar 20.152334371316 g
- Trans Fat 0.875486900000004 g
- Calories 270 calories
Step-by-step
- Drain the chickpeas into a bowl or glass
- In a blender or food processor add all ingredients
- Puree until smooth. (Add liquid if needed to thin) Consistency should be able to put a spoon in it
- Refrigerate for 4 hours. Eat
Allowing the blended chickpea mixture to rest in the refrigerator for four hours is the single most critical step for achieving optimal taste and texture. Chemistry dictates how this dip develops: mechanical blending ruptures the chickpea cell walls, releasing starches and proteins that bind with the emulsified fats in the tahini. Fresh garlic contains sulfur compounds that taste intensely sharp when first minced or pureed. Resting the mixture gives these volatile sulfur compounds time to mellow and integrate into the surrounding lipid matrix, softening the raw bite of the allium. Meanwhile, the organic acids in the lemon juice slowly brighten the heavy starches without tasting overly tart.
- Process the chickpeas, tahini, garlic, and spices continuously in a food processor for at least two full minutes to force air into the emulsion, which creates a lighter mouthfeel.
- Temper the raw garlic intensity by substituting roasted garlic cloves at a one-to-one ratio if a milder, sweeter flavor profile is preferred.
- Thin the puree gradually by adding ice water one tablespoon at a time through the feed tube, as cold water helps stabilize the oil and tahini suspension.
- Store the finished dip in an airtight glass container in the refrigerator for up to four days, keeping in mind that the flavor deepens further by the second day as the cumin and garlic fully saturate the fats.
Proper emulsification relies entirely on high-shear equipment like a food processor or standing blender to transform dense legumes into a cohesive paste. Chilling completes the physical process, yielding a thick spread that holds its shape cleanly on a spoon.
