Hummus

Hummus is one of those extremely healthy snacks that are simple to make and loads healthier if made at home. Traditionally hummus is made with chickpeas and tahini, a sesame seed paste that is loaded with protein and magnesium. Unfortunately, most store-bought versions are full of fattening, inflammatory vegetable oils. I cook the whole bag of chickpeas, keep out enough to make one recipe, and freeze the rest. The next time I want to make hummus is a snap or, add them to soups or other dishes. 

I add fermented sauerkraut juice to my hummus for a probiotic kick. Start one day ahead.

• 1 ¼ cups (250 grams) dried chickpeas 

• 1 tsp baking soda

• 1 cup well-stirred tahini paste (260 grams)

• 4 Tbls freshly squeezed lemon juice

• 4 cloves peeled garlic

• 1 tsp salt

• 6 Tbls ice-cold water or cold sauerkraut juice 

• Olive oil to taste (optional)

1. The day before making the hummus put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight. The next day, drain and rinse chickpeas. 

2. Bring 6 cups of water to a boil in a large pot. 

3. Halve the garlic and remove the hard green “sperm” if it’s present. You can either use the garlic raw or blanch it which is what I like to do by bringing a cup of water to a boil in a small pot. Once the water is boiling, add the garlic and blanch for 2 minutes. Remove and set aside.

4. In a saucepan large enough to hold the chickpeas with extra room for boiling, combine chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 cups of water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, for 15 to 30 minutes, or until they are very tender, breaking easily when pressed between your fingers, almost but not quite mushy. Drain chickpeas. You should have roughly 3 cups. 

5. With a food processor running, drop the raw or blanched garlic in and allow it to chop into small pieces. Stop the machine and add the chickpeas and process until you get a stiff paste. 

6. With the machine still running, add tahini paste, lemon juice, garlic, and 1 ½  teaspoons salt. Slowly drizzle in ice water or kraut juice and allow it to mix for about 5 minutes until you get a very creamy paste.

7. If desired, add olive oil to taste or drizzle over the hummus when you serve it.

8. Transfer hummus to a bowl, cover the surface with plastic wrap and let it rest for at least 30 minutes. 

9. Refrigerate until needed. Remove from the fridge 30 minutes before serving.

Tips:

• Vary it by folding in cooked and crushed chickpeas, ground cumin, cilantro, etc.

• Cook the entire bag of chickpeas and freeze the extra in a freezer bag flat on a cookie sheet until frozen. Your next batch of hummus will just take a few minutes!

• Drizzle with olive oil, Dukkah, herbs, etc.

Dukkah

This crunchy condiment from Egypt is delicious on so many things. Roasted veggies, scrambled eggs, ricotta cheese with olive oil, hummus... 

• 1/2 cup toasted hazelnuts or almonds, skinned

• 1/4 cup black or white sesame seeds  

• 1/4 cup Coriander seeds  

• 2 Tbls. Cumin seeds  

• 1/2 tsp. fennel seeds  

• Pinch dried oregano  

• 1/4 tsp. turmeric  

• Pinch red pepper flakes

• Sea salt or Maldon salt and fresh cracked

1. Put all of the seeds into a small sauté pan on medium heat and shake the pan moving the seeds until they smell fragrant and are warm. 

2. Pour into a food processor with the remaining ingredients and pulse until the nuts I coarsely chopped. You don't want a paste. 

3. Season with salt and cracked pepper to taste. Stir. Go to town! 

• Adapted from Vegetable Literacy by D. Madison