EGLU HEAT PROBLEMS

[sadietoo]

Ok so I know that is a bit of a strange title, but imo (and after a lot of trials) home made houmous actually doesn't always taste as good as shop bought..it's too chunky or too oily or whatever. Today with the help of the internet and with I think original credits to Yotam Ottolenghi, I have finally cracked it and so I thought I'd share....

 

I cooked one and half cups of chickpeas in my new pressure cooker after soaking overnight (thanks Egluntyne and others for pushing me into this Omlet must have...I love it!). This gave me about three cups cooked, and then (and this is the sad bit) when cooled I skinned them..(yes I know, but it was quite meditative and a very easy thing to do.. just squeeze and the skins come off really easily the end texture is sooo much better for it). Then in the food processor I whizzled two really big fat cloves of garlic (we like it really garlicky) with half a teaspoon of salt for a while, then I added about a third of a jar of Tahini and about half a cup of lemon juice (about two juicy lemons' worth!) and whizzled some more, after that I added the chick peas and some cold water to get a good consistency then I whizzled again until really quite smooth.... (Note NO OIL ADDED other than that present in the Tahini) ...that's it...drizzle with olive oil, add toasted pine nuts or whatever you like... Enjoy

[Lavenders_Blue]

Yummy, I love home made hummus! I admire your patience skinning the chickpeas though I really am far too lazy to do that! I use tinned chickpeas, add tahini, lemon, oil, salt, garlic etc and then some water to thin the hummus down a bit, as you say it can often be a bit chunky but I find a splash of water helps loosen it and make it smooth.

[Saronne]

Yes, I make mine similar to LB's. I always used tinned chickpeas as boiling seems to take forever! Tinned is a no brainer and it's still homemade. You can add other stuff if you want, e.g. sun dried tomato, chilli flakes, roasted butternut squash and Harrisa (BBC Good Food recipe). Have tried them all and they all taste lovely!

 

Saronne

[sadietoo]

I always used tinned chickpeas as boiling seems to take forever! Tinned is a no brainer and it's still homemade.

 

Saronne

 

I would have said that Saronne, but that was before the omleteers encouraged me to invest in a Pressure Cooker and I no longer have to lug all those tins back from the supermarket....it took 18 minutes to cook my chick peas and I had enough to use half and freeze half for next time