Actually Hummus for a Change Submitted by: Thoth | Date Added: 8 Mar 2023

Ingredients

<ul><li>Two tins of chickpeas (drain and set aside the liquid)</li><li>1-2 T minced garlic (I just buy it in jars, because it's easier on my hands)</li><li>1/3c tahini</li><li>~2-4T lemon juice (start with 2, add more if it doesn't taste right)</li><li>~1/4c olive oil</li><li>1tsp cumin </li></ul>

Cooking Instructions

<ol><li><span style="color: rgb(224, 225, 229); font-family: "Noto Sans", sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: break-spaces; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(49, 51, 56); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">To cut down on the salt, after draining the chickpeas, soak them in hot water for 10-15m, and drain them again</li><li><span style="color: rgb(224, 225, 229); font-family: "Noto Sans", sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: break-spaces; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(49, 51, 56); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">Put olive oil, garlic, cumin, and lemon juice in the blender or food processor. Spin the shit out of it.</li><li><span style="color: rgb(224, 225, 229); font-family: "Noto Sans", sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: break-spaces; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(49, 51, 56); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">About 1/3 of a tin at a time, pour in the chickpeas, spin until v smol bits, scrape to one side before adding more chickpeas on the other side. Stop blender while adding stuff. Eventually, you'll have a bunch of almost smooth chickpeas.</li><li><span style="color: rgb(224, 225, 229); font-family: "Noto Sans", sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: break-spaces; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(49, 51, 56); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">Slop the tahini into that and press it down with a spoon, before starting the blender again. This may take a couple rounds of scraping crap off the sides to get it to mix more easily. (It's easier with a food processor, but you're still gonna be scraping the sides a few times)</li><li><span style="color: rgb(224, 225, 229); font-family: "Noto Sans", sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: break-spaces; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(49, 51, 56); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">It's probably still lumpy as fuck. Add a few spoons of liquid, either from the chickpeas (salty) or just cold tap water. Keep adding liquid, scraping, and spinning, until it hits a consistency you <em style="margin: 0px; padding: 0px; border: 0px; font-weight: 400; font-style: italic; font-family: "Noto Sans", sans-serif; font-size: 14px; vertical-align: baseline; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-numeric: !important; font-variant-east-asian: !important; color: rgb(224, 225, 229); letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: break-spaces; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(49, 51, 56); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;">like<span style="color: rgb(224, 225, 229); font-family: "Noto Sans", sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: break-spaces; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(49, 51, 56); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">. Ymmv, here, depending on your expectations of hummus.</li></ol>