Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking



Home Cooking 45


eLizard | Feb 24, 2013 07:37 AM

to say i'm obsessed with my new pressure cooker is putting in mildly. this am i've pc'ed up a pot of chickpeas for hummus. i've made it before with disappointing results texture-wise and taste-wise....grainy and unbalanced from canned rinsed chickpeas. i hear using dried is a revelation. i know that hummus usually contains chickpeas, garlic, lemon, tahini, salt and olive oil......

recipes on the net vary in technique and proportions (which i understand are largely personal preference), and of course, puree the hell out of it. cook's illustrated says you get a superior puree if you hop on one foot while processing the tahini first, then adding the garlic as the blade is whirring. and then chewing gum while adding cooled chickpeas. they sure are bossy over at CI.

anyway, do you have any tried and true recipes for hummus to share?

Want to stay up to date with this post?

Recommended From Chowhound