Made Weekly

a cooking experiment: five recipes, five days, one ingredient
Several years ago, I had the (mostly joke) idea of starting a company of vegetable hummuses called “Hummus Among Us.” Since then, I’ve seen an actual company called “Fungus Among Us” so I guess I’m not the only one who loves a silly rhyme. 
For a 15-oz. can of chickpeas, I use a few tablespoons of tahini (start with fewer and add more — it’s bitter and can throw off the balance of your hummus if you are overzealous), the juice of 1/2 - 1 lemon, 1 large clove of garlic, and enough olive oil to reach the texture you want. If you use dried chickpeas, save a bit of the cooking liquid to use before you add oil.
You can also boil the carrots until tender if you’re in a hurry, I just like the extra caramel flavor roasting gives the dip.  
And a trick that I read on Smitten Kitchen is to peel off the skins of your chickpeas. It’s a fussy step that’s not really necessary, but will give you smoother, lighter hummus. 

Several years ago, I had the (mostly joke) idea of starting a company of vegetable hummuses called “Hummus Among Us.” Since then, I’ve seen an actual company called “Fungus Among Us” so I guess I’m not the only one who loves a silly rhyme. 

For a 15-oz. can of chickpeas, I use a few tablespoons of tahini (start with fewer and add more — it’s bitter and can throw off the balance of your hummus if you are overzealous), the juice of 1/2 - 1 lemon, 1 large clove of garlic, and enough olive oil to reach the texture you want. If you use dried chickpeas, save a bit of the cooking liquid to use before you add oil.

You can also boil the carrots until tender if you’re in a hurry, I just like the extra caramel flavor roasting gives the dip.  

And a trick that I read on Smitten Kitchen is to peel off the skins of your chickpeas. It’s a fussy step that’s not really necessary, but will give you smoother, lighter hummus. 

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