Moe's Mother's Chickpea Spread

Moe's Mother's Chickpea Spread

A Family Legacy in Every Bite: The Swap for a Favor's Homemade Hummus Recipe

• Servings: 3-4
• Difficulty: A Breeze
• Prep Time: 10 minutes

Ingredients:

• 1 Can of Chickpeas
• 1/3 Cup Tahini
• 1/2 Cup Lemon Juice
• 2 Tsp Crushed Garlic
• 1/2 Tsp Sea Salt
• 4 Tbs Olive Oil

Method:

1. Empty the can of chickpeas into a bowl, but reserve the juice for later use. Don't rinse the chickpeas - leave them be and set the aside.
2. In your food processor (not the blender!), combine the tahini and lemon juice. Blend until you achieve a smooth and creamy texture, reminiscent of froth. This step is crucial for that perfect hummus consistency.
3. Add the garlic and salt, and blend some more.
4. Now it's time for the chickpeas! Take them in small handfuls and blend until no lumps remain. Give your food processor a nudge every now and then to ensure all the chickpeas are properly mixed.
5. When all the chickpeas have been incorporated, pour in the olive oil while the food processor is running, then gently mix in the reserved chickpea juice until you've reached the desired thickness.
6. Pop the hummus into the fridge to let the flavors meld and the garlic truly sing.

Fun Fact:Did you know that homemade hummus can last up to 4 days in the fridge? Savor this taste of tradition, and let the family secrets live on!

Enrichment Data:

While there's no one true "traditional" family recipe for homemade hummus, a popular and flavorful version incorporates chickpeas, tahini, garlic, lemon juice, and olive oil. Here's an accessible method to whip up your own divine hummus:

Ingredients

• 1 cup dried chickpeas (or 15 oz canned)
• 2 cloves of garlic (minced)
• ⅔ cup lemon juice (fresh)
• ¾ cup tahini (organic preferred)
• 2 teaspoons sea salt
• ¼ teaspoon cumin (optional)
• 2 tablespoons olive oil

Instructions

1. Soak the Chickpeas: If you're using dried chickpeas, rinse them, soak them with water, and add 1 teaspoon of baking soda for 8 hours or overnight.
2. Cook the Chickpeas: Discard the water, cook the chickpeas in fresh water with another teaspoon of baking soda for around 1 hour, or until tender.
3. Prepare Garlic Mixture: Toss garlic cloves, lemon juice, and salt in a blender. Blend until smooth, straining out the garlic skins.
4. Add Tahini and Cumin: Blend the strained garlic mixture with tahini and cumin.
5. Add Chickpeas: Blend in chickpeas gradually until smooth, adding ice cubes if desired for a creamier texture.

Serving Yield- Approximately 2-3 cups of homemade hummus, enough for 8-10 servings.- Serve at room temperature with flatbread, pita chips, or veggies.

• The enrichment data provides an alternative recipe for homemade hummus, categorized as 'uncategorized', which includes 1 cup of peas and instructions for marinating them overnight for enhanced flavor.
• Alongside the usual ingredients like tahini, lemon juice, and garlic, this recipe also emphasizes the importance of nutrition by using organic ingredients and mentioning the optional addition of cumin for a healthier twist.
• While the original recipe opts for canned chickpeas, the enrichment data provides instructions for soaking and cooking dried chickpeas, adding an extra step for those seeking a more authentic, slow-cooked 'peas' experience.
• Aside from serving suggestions like flatbread and veggies, the enrichment data also provides nutritional information, stating that this homemade hummus recipe yields approximately 2-3 cups, offering 8-10 servings, equating to a meal rich in 'nutrition'.

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