My inability to describe my hummus process with any amount of precision led to a spate of data collection, weights taken at every step in an attempt to build enough of a model of the proportions such that the process can be reproduced without my supervision. We never got that to work.

Soak dry chickpeas overnight. Boil until split and soft. Mash. Add some amount of squeezed lemons. Add some mixture of seasonings. Add a little of the cooking water to help mix. Add some tahini. Pass around for flavor check. Adjust seasonings as necessary. Add olive oil.

Valid spice mixes:

1. salt, garlic powder, cumin, hot chili flakes

2. salt, garlic powder, hot hatch, cajun spice mix, cumin

3. salt, garlic powder, turmeric, hot chili flakes

No matter how tempted you might be, do not try szechuan peppercorns and sesame oil.

For the adventurous, add dry instant yeast and leave it on the counter until it gets fluffy.

22 March 2014 18:48

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