I love hummus. I mean, christ, it's just bean paste, but it's damn good paste. some beers, some fresh, warm hummus, something to dip it in, some more beers, warm hummus, nothing left to dip except using torn pieces of the 30 rack, more beer, no more hummus, and the drunken tears of a chickpea addict.anyway, this variation is good with beer and burritos.
Ingredients:
3 cups chickpeas
baking soda
2-3 garlic cloves
3/4 cup tahini
1/4 cup olive oil
lemon and lime juices
cumin
cilantro
1.
let's start with the chickpeas. now, you can buy 2-3 cans of precooked chickpeas. they're still pretty cheap, and it is quicker if you need that hummus fix. but let's be honest here: they smell like farts when you open the can.
it's much more satisfying to use your own cooked- I mean, you're making the hummus from scratch, just make the chickpeas too, fer chrissakes.
the easiest method is to buy a bag of dried chickpeas- the larger the bag, the cheaper they are. even dummies can figure that one out. take 3 cups of the suckers and place them in a large bowl of water overnight; 2-3 inches of water covering the chickpeas should work.
the next day, take that bowl and dump it into a pot of boiling water. pretend you're cooking pasta here, except add a liberal pinch of baking soda instead of salt. when the water starts frothing, keep them a-brewing until they become squishable.
that having happened, strain 'em and set 'em aside. feel free to keep a cup or two of the chickpea water on the side for later.
2.
now take out your food processor. no fancy gadget? try a blender...magic bullet...or some kind of masher and a bowl. the more powerful the machine, the easier it will be to attain silky-smooth hummus. And that's what we want here. a hummus as soft as your weenus.
add the garlic and a large handful of fresh cilantro, in addition to some olive oil. we want some liquid to help chop up the herbs. keep pulsing/mashing until you get a paste, and then start feeding the chickpeas into the machine on high. as soon as the machine starts to slow, pour more olive oil into the whirring mix until the 1/4 cup is gone.
what you want to achieve is a very silky, slightly-thinner than smooth peanut butter consistency. if it still seems too thick, add some of that chickpea water you set aside, or just water from the tap, and keep blending.
3.
so now we have a cilantro hummus. eat it with a spoon, shmear it on your naked lover's body, or give it to your mailman so he stops stealing your online poker winnings.
