Prep 15 mins
Cook 40 mins
Just because I love hummus so much, I'm posting recipes from a book I found. Source: Hummus by Avner Laskin
- 2 1⁄2 cups dried chickpeas
- 10 cups cold water
- 1 teaspoon baking powder
- 4 teaspoons pure tahini
- 3 tablespoons extra virgin olive oil
- 1⁄2 teaspoon cumin
- 3 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt, plus more to taste
- pepper, fresh ground
- 1⁄2 cup extra virgin olive oil
- 15 garlic cloves, peeled
- Soak chickpeas overnight in 10 cups of cold water.
- Drain the peas, rinse, and transfer to a large pot.
- Add the other 10 cups of water, baking powder and bring to a boil.
- Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
- Remove from heat and let stand for 40 minutes.
- Strain, reserving liquid for later.
- Place peas to a food processor adding the tahini, 3 tablespoons olive oil, cumin, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
- Puree into a smooth paste.
- If the paste is to thick add a little more cooking liquid.
- Add salt to taste.
- In a small pot, place garlic and remaining 1/2 cup oil.
- Cook covered over low heat for 30 minutes (careful not to burn), or until soft.
- Transfer the garlic to a small bowl and crush with a fork until the texture is a course paste.
- Add salt and pepper to taste.
- Spread hummus on a plate and top with roasted garlic.
- Serve with fresh bread, focaccia or pita.
- *It does not sound like you are to use the oil for making this into a paste. So I'd save the infused oil for other cooking or maybe roast the garlic first then use 3 tablespoons of infused oil when this goes into the processor in Step 7.