Pure satisfaction. Pure joy + excitement from the mere introduction of the texture on the tip of my tongue. It makes me smile, everytime and creates those two little frown lines between my eyebrows from being puzzled yet enjoying the taste. Hummus. We have always had a strange relationship, infatuation for what more it had to offer, and pure disgust from the overpowering lemon or chunky texture it has given me. Yet that all changed and I feel we are on the up and up after my experience with Shaya in New Orleans and being engulfed by the novel of goodness in Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya before my face to face encounter.
While experiencing Shaya, you experience hummus on a whole level you never knew existed. Hummus with grilled scallops, fried cauliflower, sauteed onions, fried chicken pieces, and piping hot pita puffed up straight from the oven.
Yields: About One Quart
2 cans of organic chickpeas
6 tablespoons of water
2 tablespoons of fresh squeezed lemon juice
1 clove of garlic crushed
2 + 1/2 tablespoons of raw tahini
1/4 cup + 3 tablespoons of cold pressed extra virgin olive oil
kosher sea salt
extra virgin olive oil
Very important to rinse and rub the chickpeas to loosen the skins on them. This will help in the removal process while boiling. Add the chickpeas to a stockpot of boiling water. Add salt. Boil for 10 minutes. Turn down to medium-high heat. With a slotted or mesh spoon, scoop out the skins that floated to the top of the stockpot. Stir to help loosen and bring more skins to the top. Remove as many skins as possible. All in all this should take about 15 minutes. Hang it there! You got this! You’ll high-five yourself later.
Add lemon juice, garlic, tahini, water and olive oil to the food processor. Process on the lowest speed for 1 minute. Add chickpeas. Add salt for taste. Process for about 4-5 minutes.
If texture is still somewhat chunky, gradually add 1 tablespoon more of water. I also like to drizzle in a little more olive oil as well for color and richness in texture.
Garnish with parsley. Top with anything you choose!
- The chickpea and its skin can be time consuming and troublesome. Yet if you prep those chickpeas and rub and massage them well before you boil them. It’ll make the process easy. You won’t be able to get them all but you will get most.
- You can use a combination of extra virgin olive oil and canola oil, balanced in measurements (i.e. 1/4 cup of olive oil _ 1/4 cup of canola oil)
- I love to eat hummus as a side with vegetables. I consider it a meal.
- Fried Veggies like Cauliflower I love!!
- Fresh made pita is best. If I don’t have it fresh, I rather do cooked mains and veggies.
- I drizzle the extra virgin olive oil pretty heavy on my presentation of the dish. I have never had an instance where there was too much olive oil
Hummus, hummus, why are the chickpeas giving me a hard time with their fine skin outlayers not falling off without pain to my heart?
I have grown lazy over the past year buying store bought ‘freshly and locally made’ hummus but it just wasn’t it! It was missing so much. It was made with love in small batches, I am sure of that. But the texture was lacking or too much lemon, bitter, chunk overload, and I really could go on and on. No matter how good the olive oil I had to top it off, it didn’t hide that it was not a match for me. So, I figured that I can change the outcome. I know exactly what I want and how I want it to taste. Viola! Make it yourself. That we shall.
I took one shortcut and did not use dried chickpeas since I did not have them readily available in my pantry. Yet I used organic ones from trader joe’s I did have on hand. I decided to pan fry some fresh cauliflower I had with organic cold pressed olive oil. Finally I topped it with fresh parsley as well and enjoyed it slowly. Being mindful of each bite and how I came to get here at my dinner table, enjoying this dish and the preparation and time I invested in this moment? Talk about bliss.