by Chef Jeremy, Saha Eatery
2 liters chickpeas (cooked)
1.5 tablespoons salt
4 cloves garlic
1.75 cups tahini
1.5 cups lemon
.5 cups of water
An interlude about chickpeas
Cooking chickpeas for hummus yields the most favourable results. When cooking the beans from their dry state, one must soak them for a minimum of twelve hours. After soaking, I prefer to drain and rinse them prior to boiling.
Upon boiling I add a touch of baking soda and this softens the skins and bean allowing for a smoother finished product. An approximate ratio is one tablespoon baking soda to 2.5 liters of dry beans being soaked.
When cooking the beans please be sure to use a pot that allows for a decent space between the water level and the brim, as the resulting foam produced from cooking tends to overflow. Please turn the pot to a simmer and have a bowl and large slotted spoon to take away the excess foam.
The beans are cooked when they are a consistent colour throughout and exceptionally soft to the touch with no graininess. Approximately 1.5 hours. Bonus points to those who take this opportunity to remove the skins that have loosened throughout the cooking procedure.
In your food processor add the chickpeas garlic salt and water. Blend until smooth, this is where your smoothness comes from, by adding the tahini to soon it masks the texture of the hummus, thus creating the illusion of smoothness.
Next add the tahini, then the lemon, it is here that I would add water and/ or olive oil to achieve the desired consistency.
Serve with pita bread or your favourite vegetables.
38128 Second Ave
Downtown Squamish, BC