Moving in two weeks. Excited to be not living with my roommate anymore who doesn't know how to clean up any common area but can also clean his bathroom damn near weekly. Also excited to not be living with him because he makes a very hostile living area by just not saying anything which always makes me feel like I pissed him off somehow. Like dude we live together say hi or something. I can go weeks without talking with the guy. Much less excited to be moving back in with my parents, but the saving grace is I know it's very short-term. Not going to rent for a few months it's time to save like there's no tomorrow because I'm going to be heavily in debt in a year so now's the time to save. Gotta break the eggs to make the omelette. So that's the sacrifice I'm making.
Also, if y'all didn't see, I set up a NCAA March Madness bracket for full bragging rights if anyone chooses to join. Looks like we did one successfully 9 years ago and there was an attempt 8 years ago that was unsuccessful to get people to sign up, and nothing since. I'd say y'all are going down, but I'm guessing just as much as y'all are.
It's a two part recipe. Fancy up tahini and the actual hummus. Tahini will be first, followed by the hummus. I tried to find it online but all of them were ever so slightly off in one way or another. This is what the book says, plus the little changes I make.
Yield 4 cups, which is about double what you need for the hummus recipe, so I always halve this part.
1 head garlic
3/4 cup lemon juice (~3 lemons)
1 1/2 tsp kosher salt
2 generous cups tahini (Find super high-quality stuff, I got a dude near me that uses his parents' sesame crusher from Syria and stuff is phenomenal)
1/2 tsp ground cumin
Ice water -- variable amount
Don't peel the garlic, just rip the cloves apart and throw that, the lemon juice, and 1/2 tsp salt (other full tsp will be used later) into a blender. Blend it so the garlic is broken into a coarse puree. Only takes a few seconds. Then let that rest for like 10 minutes or so, allowing the garlic to mellow.
While that's sitting for 10 minutes, in a bowl throw together the tahini, rest of the salt, and cumin. Once the lemon garlic is done with its ten minute rest, get a very fine mesh strainer, and pour the lemon juice through it into the bowl with the tahini. Press down on the garlic chunks to get as much of the liquid out as you can.
With a good whisk (I've broken crappy whisks before doing this) start mixing that like there's no tomorrow. It's going to get really tough. As it thickens and toughens up, add ice water bit my bit (per the book ~1 1/2 cups, but I never measure I just keep adding until it's right. And it'd be 3/4 since I halve it, but again, you do you). Keep adding until it's super smooth. It'll lighten up in color and when I say super smooth I really do mean it. It'll be smooth and creamy and you'll have to stop yourself eating it all with a spoon and actually putting it in the hummus as it's supposed to be.
So now that we're done with that, we got the hummus recipe. I don't follow it perfectly because I think there's one step that's unnecessary but again, you do you.
1 cup dried chickpeas
2 tsp baking soda
1 1/2 cups tahini from above
1 tsp kosher salt
1/4 tsp ground cumin
Okay so here's where dude gets crazy. He wants you to soak a cup of dried chickpeas and one of the two tsp of baking soda in a bowl covered with at least 2 inches of water overnight.That's what I feel is unnecessary. I just use a can because it's damn near the same quantity and then I don't have to actually plan ahead. Idk can size in Europe, but over here a can of chickpeas is 15.5 oz and that size works perfectly.
So then he has you throw the chickpeas into a pot with the other one tsp of baking soda and bring it to a boil, then cover and lower to a simmer for an hour. I've forgotten the baking soda before, don't do that. It helps the skins all fall off in some magic science way. So as all that is simmering for an hour, skim the skins off every once in a while. Make sure they're all covered in water the whole time. And if they go longer that's totally fine the goal is to really cook them through and make them very tender and damn near fall apart. You'll probably have some fall apart that's fine.
While all that's boiling, put the tahini, salt, and cumin in a food processor. I use all the tahini not just 1 1/2 cups, not worth keeping that extra bit I wouldn't use it for anything, though I'm sure it'd have plenty of good uses, like a salad dressing or something, or just a straight spoon. Once the chickpeas are done boiling and you've skimmed off a good portion of those skins, dump them in a strainer to drain them, and then throw the cooked chickpeas in the food processor with the other stuff. Turn that on and let it run and run and run. I let it go for a few minutes just really make sure it's all really super smooth. And then, since you were boiling the chickpeas, it's still nice and warm at this point and you should really just eat it all in one sitting :)