Saturday, May 24, 2014

Rosie Is Making Hummus For Her Little Hawthornes.

I have two of my little Hawthornes home this week
and they both love hummus.

To begin, I need to make tahini paste,
which is simply ground, toasted sesame seeds
processed with oil.
My sesame seeds came in 2.5 ounce packages.
I lightly toasted them in my toaster oven.
Remember, whenever you're toasting nuts or seeds,
watch them!
Once you smell them,
they're probably already burned.
You want them lightly toasted, not brown.

Let the seeds cool, and then process them with a little vegetable oil
until you reach the consistency you like.
1 cup of sesame seeds would take about 2 TB of oil.

Now, on to the garbanzo beans or chickpeas.
Rinse beans off
and simmer in salted water until tender - about 75 minutes.

Whenever I cook beans,
I never salt the water,
except for garbanzo beans.
Because, Mr. Hawthorne heard on Food Network
that salting your bean water makes the skins separate from the beans.
With garbanzo beans,
you want to get rid of the skins,
so I salt my water.

After cooking the chick peas and letting them cool off,
I take each chick pea, and squeeze.
The little beanie shoots right out of its skin into the bowl.
No skins makes for a much smoother product.

1 cup dried garbanzo beans, cooked and skinned
(I ended up with 13.7 ounces of cooked beans.)
1 large garlic clove, minced
1 tsp Kosher salt
5 TB tahini paste (Made from 2.4 ounces sesame seeds + vegetable oil.)
6 TB water
9 TB lemon juice
7 TB olive oil (I used Bertolli Extra Light)

Add all ingredients to processor.
Process until smooth.

I added a little cilantro and some cayenne for a little pop.
And those are cilantro flowers.


Catherine said...

I love hummus too. Looks wonderful. Blessings, Catherine

Rosie Hawthorne said...

This was gone in no time, Catherine. Pesky Hawthornelets!