Canned food may be contaminated by BPA, so I updated the hummus recipe in “Cook Your Way Through The S.A.T.” using raw chickpeas. It takes planning to make the hummus from scratch because the chickpeas have to soak for many hours.
- 1 cup dried organic chickpeas (garbanzos)
- ¼ cup organic tahini
- 5 garlic cloves, crushed
- 1 lemon, juiced
- 4 tbsp EVOO + more for drizzling
- 1 cup parsley, shredded + more for garnish
- ½ tsp cumin + more for garnish
- ½ tsp salt + more to taste
- Soak the chickpeas overnight for 15 hours. Drain the water and soak them again, covered in fresh water, for 3 hours. Drain the chickpeas and rinse with fresh water.
- Place the chickpeas in a large pot and cover with water. Bring the water to a boil, reduce heat and simmer until tender, about 1½ hours. Remove the foam and peels that form and float on the boiling water. Drain, saving 1 cup of the cooking water.
- Combine all of the ingredients in a food processor and blend into a thick paste. Add cooking water, 1 tbsp at a time, and pulse until the desired texture, smooth and creamy.
- Add salt to taste.
- Transfer the hummus to a bowl and chill. Dust with cumin, drizzle with EVOO, and garnish with parsley just before serving.
Here’s the fun fact blurb for the “”Nancy’s Hummus With Pita Chips” recipe in Cook Your Way Through The S.A.T.:
Try to figure out the vocab in context before you take the match test. The correct answers are listed alphabetically in the vocabulary word list on this website.
Hummus is high in protein so it’s a great dish for vegetarians. It’s delicious and the recipe can be varied to include your favorite herbs and spices.