Achewood
patreon
The Hummus Technique That Saved America (five words)
🕑 Added 2024-04-02 17:46:14 +0000 UTCINGREDIENTS (see photo)
15.5oz can chickpeas, drained
2 tbsp lemon juice
1/4c tahini
1 clove garlic, smashed
1/4c olive oil
1 tbsp toasted sesame oil
1 tsp ground cumin
1/2 tsp salt
- - -
TECHNIQUE
Food processor, high, two minutes.
- - -
(THIS PART IS NOT RECIPE) The difference between fresh homemade hummus and refrigerated store-bought is so vast that I defy you to give two squats about the texture and flavor difference between this hummus, and a hummus where dried chickpeas were soaked overnight, boiled with baking soda, painstakingly hand-skinned for ten minutes, and blended in precious stages. Plus, this method has more fiber, and Americans are in a fiber crisis, so you need the hummus immediately, not one metric fusspot from now.
Comments
Chris Onstad
That’s cool, you mean with canned not dry right? (I have not looked closely at dried chickpeas in a long time and don’t even know if this would be possible). Very cool that you tried the recipe, would you adjust it personally along any dimension?
william
You can deskin canned chickpeas pretty effectively by wrapping them in a dishtowel like a fat joint and rolling it back and forth with your hands on top. That will deskin the majority of them in a few seconds. My arab in-laws swear olive oil goes on top at service not in the mix, but I tried your recipe and it tastes dank so who am I to argue? (I'm also on team who gives a f if the skins are still in it, but the technique is sound.)
Shawn Warren
HUMMUS REPORT: Turned out great, especially for the effort outlay! However, in my hubris I added an extra clove of garlic which I would not recommend unless you are racist against vampires.
Michael Akey
Living in the UK now and these folks here believe a salad is anything covered in mayonnaise. Theres nary a green to be found outside of peas and tender stem broccoli. Dont even get me started on the “salad dressings” available in the stores. But the custard is on point.
Stavro
The one from Zankou Chicken, which I'm pretty sure is only in LA/southern California. They sell it by the pint
Julie (HiDeeHoGal)
I can't even guess except for not leaving a butt print in your tasty hummus.
Chris Onstad
He read that olive oil makes the taint "glaint" (OE, v., to glisten)
Chris Onstad
Yes, I would enjoy hearing how these things turn out in the field.
Chris Onstad
and what harissa hot sauce is that STAVRO
Chris Onstad
Nice callback to the strip where Cornelius gets blacked out on Energy Whiskey and eats Winnie-the-Pooh's neck.
Chris Onstad
What would Good Ray even look like
Chris Onstad
We don't eat nearly enough bitter foods either.
Nicholas Williams
Fuckin’ cat in the hummus man. Rippin’ a binger. Fuckin’ hell dogg.
Shawn Warren
promises made, promises kept! I will make this on my next day off and report back
Stavro
An alternate version I do often is: chickpeas, tahini, this super good harissa hot sauce i like. End of ingredients
Stavro
Yes, this is Correct. Thank you.
Don Rowe
I'm relieved that The Hummus Technique That Saved America is unrelated to The Sort Of Thing That Built America.* *see: 2023-12-23
Julie (HiDeeHoGal)
Oh Ray. Never change, even for the better.
Michael Akey
The Great Fiber Crisis of ‘24
