Hummus To Die For Food

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

HUMMUS III

Steps:

• Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
• Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

MAZZA'S HUMMUS

Steps:

• Place chickpeas in a large bowl. Cover with cold water and place in the refrigerator. Soak for at least 24 hours or until tender. (You should be able to bite through a pea.)
• Drain. Place in a large pot and cover with two to three inches of water. Add 1 teaspoon salt.
• Bring to a boil.
• Reduce heat and simmer 2 to 3 hours or more until peas are soft and there is about 1 inch of thick broth.
• Add boiling water during cooking if water level gets to low. (This cooking process works well in a slow cooker.)
• When peas are soft, drain, reserving cooking liquid.
• For one batch of hummus place 2 cups softened peas, garlic, lemon juice, and tahini in the bowl of a food processor. Process adding broth a little at a time until well combined and creamy.
• Season with salt. Taste, add more salt and/or lemon juice, if necessary.
• Scrape into a serving bowl and drizzle with a little bit of olive oil.
• If you plan to make the hummus ahead of time, it should be slightly thinner than you want, as it will firm up as it sits.
• Place remaining cooked peas in a container with a tight-fitting lid. Cover with some of the cooking broth. Place in the freezer for later use.
• Other tips from Mazza's owner: The key is to use the dried beans and soak them. Don't use canned.
• Use tahini purchased at a Middle Eastern market. It will probably be fresher than those found at a grocery store.
• And one final tip for getting the hummus the "creamy" consistency: start by mixing the drier ingredients first. Then slowly add cooking liquid until it reaches the texture you want.

HUMMUS - TO DIE FOR!

Steps:

• Pick over the chickpeas and discard any misshapen chickpeas and stones.
• Rinse the chickpeas and drain.
• Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
• Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
• Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
• Remove from the heat and drain, reserving the cooking liquid.
• In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
• Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
• Taste and add more lemon juice and salt, if needed.
• Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle with the remaining 1 Tbs.olive oil.
• Sprinkle with the parsley and paprika.
• Garnish with the lemon wedges and olives and serve.