Hummus Recipe Base
Yield: about 3 cups
 
based on a recipe by Yotam Ottolenghi
Ingredients
  • ½ lb / 1¼ cups dried chickpeas
  • 1 tsp baking soda
  • 6½ cups water
  • 2-3 cloves garlic
  • ¾ cup tahini
  • ¼ cup lemon juice
  • ¼ cup cold water
Instructions
  1. To cook the chickpeas: soak overnight if you remember (if not, move along it will be ok). In a medium-sized pot, rice cooker, or even slowcooker combine chickpeas, baking soda and water. Bring to a boil (or turn your cooker on) and cook for about 30 minutes or until chickpeas are very tender. Drain the chickpeas.
  2. Pulse garlic and chickpeas in a food processor until you have a thick paste. Add the tahini and lemon juice then with the machine running slowly drizzle in the cold water. Continue to mix until extremely smooth and creamy (3-5 minutes). Season with salt and pepper to taste.
  3. Will keep in the fridge for a week or so.
To Make hummus varieties combine the listed ingredients in the food processor and pulse until finely chopped then puree until smooth. Add in the hummus and puree again - season with salt and pepper to taste.
Notes
Balsamic Beet -
2 medium beets, roasted and peeled + 2 tbsp balsamic vinegar + 1 cup hummus base
Curried Carrot-
2 medium carrots, cooked + ΒΌ cup yellow curry paste (homemade or storebaught) + 2 tsp turmeric + 1 cup hummus base
Leftover Leafy Greens-
2 cups leafy greens and/or stems (whatever you have around) + zest and juice of 2 lemons + 1 cup hummus base
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/hummus/