Hummus makes a wonderful snack, and delicious contribution to a potluck meal. My friend, Lizzie Cook, sent me her favorite tip on cooking beans (good for most beans) and a great hummus recipe. Here they are:
Dried Beans – Quick Soaking Method
If you wish to use dried rather than canned beans in a recipe you will need to soak the beans first. There are two basic ways to do this. They both begin with you picking out any debris and miscoloured beans and rinsing them with cold water.
For the easy method, take about one cup of beans to 3 cups of fresh cold water and let them soak for several hours or overnight. Then drain off the liquid, cover with fresh water in a large saucepan and cook until tender.
With the fast method, add enough cold water to cover them by about 5 cm (2 in), bring to a boil in a large saucepan, and simmer for a couple of minutes. Then cover the pan and soak for one hour. Drain them, cover with fresh water and cook until tender.
Cooking times will vary with the type of beans (Ed.: and with the age of the beans).
Easy Hummus
I use a blender to do this but you can use a food processor or even mash it by hand.
I know my amounts on this may seem a bit vague but everyone has a different idea of what a good hummus should taste like, and I believe it is important for you to find what you want by tasting it. Myself, I prefer a really strong lemon and garlic taste but someone else may find it to be too much.
1 ½ to 2 cups Chickpeas (also called Garbanzo Beans) – you can use reconstituted dried chickpeas (recipe above) or canned (rinse well)
1 tbsp or more to taste Lemon juice – fresh squeezed is best but bottled will do in a pinch
1 tbsp or more pure sesame oil or a good spoonful of tahini (sesame paste) – I prefer sesame oil because it cuts down on the amount of oil I use but imparts a strong sesame taste… and it is cheaper. Some people substitute peanut butter but I am not one of them.
1 tbsp or more extra virgin olive oil – You need to balance the richness it imparts with the amount of (good) fat you are allowed to have.
Peeled Garlic cloves to taste – I like 4 or 5 cloves but one or two is a sufficient amount for some people. If you want a more mellow flavour, try roasted garlic.
Salt to taste but you can leave it out
Put chickpeas and a bit of water in a bowl, food processor or blender. Add the rest of the ingredients and mash and/or blend until you have the consistency you desire (chunky or smooth is up to you, but you may need to add more oil or water to make it smoother). Stir it with a spoon. Taste as you go along and add more, lemon, oil or garlic as you feel it is needed.
Variations: You can change the type of beans and make a bean dip. You can add roasted red peppers or sun dried tomatoes or spicy peppers to switch up the flavour.
Uses: My favourite is with fresh pita or veggies as a dip but you can also use it as a condiment on wraps or sandwiches. I have also added a dollop to sauces and dressings to give them a flavour boost.
Try it out! How’d it go for you?
Basics of Cooking 