Same Hummus Different Flavors

I love spreads!
As simple as that, I decided to make hummus today. It is real hot, so cooked hot food is out of question. Plus, it is not a dumb idea to make a kilo of it to enjoy as the days go by. (This is an idea that occured to me AFTER I was done cooking)... So, for the next time, Zlamushka (I sometimes talk/write to myself), you make ten times as much, and each day you take out a bit, add something different and you´re set for lunch. Here is the secret:

SIMPLE HUMMUS SPREAD:

spice ladder: *

prep time: 70 mins + 8 hrs soaking time
makes: as much as you want

• dried chickpeas
• garlic (roasted if you want)
  
• paprika (or cayenne pepper) powder
• lime juice
• olive oil
  
• salt
• pepper

I realize that this is a recipe without specified quantity. Well, I figured we all know how much garlic, salt and pepper we like. So, therefore...
However, the quantity itself might be a of a concern. We are using dried chickpeas, so one might wonder how much chickpeas is enough. The simple mathematical pattern would be:

100 g dried chickpeas = 250 ml cooked chickpeas

So measure the desired amount. Next step is soaking. Soak the chickpeas in enough cold fresh water and leave uncovered at room temperature for at least 8 hours or overnight. The next day, drain and rinse well.

I know chickpeas can be cooked in the soaking water, since it is enriched with vitamins and thickens up during cooking. I say drain it, since we are not making a stew, but on the other hand it really doesnt matter. I usually reserve soaking water from any legumes and use it for watering the plants or herbs in our house. This improves the soil... a natural fertilizer.

Back to the recipe. Place soaked chickpeas into a pot, add enough water to cover them and brig to boil. Cook, covered on low heat for an hour or until completely soft. Set aside. Strain most of the water, keeping some to smoothen the consistency (again, as much as you feel like, but not more than 1oo ml, you dont want a mushy soup).
Blend until smooth, together with the rest of ingredients. Adjust the taste.

Now you are left with a batch of hummus spread. The next step would be adding additional ingredients. Try a few, see which one you like. Here are some ideas:

• roasted sesame seeds or tahini paste
  
• roasted eggplant
• yogurt
• sun-dried tomatoes
• fresh tomatoes
• sauteed mushrooms
• basil leaves
• roasted sliced onion

I like mine with roasted garlic, sun-dried tomatoes and basil.

But today I kept it simple, topped with lots of tadka. Instead of traditional pita bread, I stuffed bell peppers with it.


You can make hummus with other legumes, like broad beans. (I think the name then would be 'Hummus Ful').

So this week, I plan on making lot more and taking them with me to the BLOG-PICNIC, a Fun-In-The-Sun event hosted by Anupama of Food-n-more.