I make hummus a lot. I always use canned chickpeas/garbanzo beans so I was looking forward to trying this recipe and specifically working with the dried beans.
I chose this recipe as the second to try in The Great Pressure Cooker Recipe Test of 2012 because we had a party to attend and therefore I would have lots of people to guinea pig on OR lots of people to help us eat it up if it really sucked. Recipe Origin - Simply Delicious Hummus
Water after cooking - about 1/2 cooked out through the pressure cooker process
Next time I am going to try hand mashing like I would on s/v Honey Ryder. Or maybe I will get my sous chef Tom to do that part!
Results-Findings-Thoughts-Yum Factor
Ok, I didn't follow the recipe exactly. Yeah, I know I said previously I would for test purposes but....I had SO many beans so I doubled the recipe bean wise. Then that caused me to make other changes. First -I soaked the entire bag of beans. I wasn't thinking, I should have measured out 1 cup and soaked only those. I thought I had to double the water because I doubled to 2 c beans. I don't think I really needed all that water. I probably could have gotten by with 1/2 as much again verses doubling (so maybe 9 c water?). I doubled the garlic and bay leaves. I upped the cooking time to 20 mins. That was perfect for this double batch. I doubled the Tahini which was boarder line too much. I only used one lemon and that was fine. Next time however I will use the lemon zest too as I adore lemon zest. I used minimal cooking water. I think my cooked beans had quite a bit of liquid in them. Overall - very good. It was completely snarfed down at the party. I didn't get a pic of the final product presentation because we were running late for the party but I served it with crackers and Tom's Smoked Fatties. I topped the hummus with olive oil like suggested as well as 5 or 6 roasted garlic cloves from The Great Pressure Cooker Recipe Test of 2012 - The Stinking Rose. Those were gobbled up too.
I chose this recipe as the second to try in The Great Pressure Cooker Recipe Test of 2012 because we had a party to attend and therefore I would have lots of people to guinea pig on OR lots of people to help us eat it up if it really sucked. Recipe Origin - Simply Delicious Hummus
Water after cooking - about 1/2 cooked out through the pressure cooker process
Next time I am going to try hand mashing like I would on s/v Honey Ryder. Or maybe I will get my sous chef Tom to do that part!
Results-Findings-Thoughts-Yum Factor
Ok, I didn't follow the recipe exactly. Yeah, I know I said previously I would for test purposes but....I had SO many beans so I doubled the recipe bean wise. Then that caused me to make other changes. First -I soaked the entire bag of beans. I wasn't thinking, I should have measured out 1 cup and soaked only those. I thought I had to double the water because I doubled to 2 c beans. I don't think I really needed all that water. I probably could have gotten by with 1/2 as much again verses doubling (so maybe 9 c water?). I doubled the garlic and bay leaves. I upped the cooking time to 20 mins. That was perfect for this double batch. I doubled the Tahini which was boarder line too much. I only used one lemon and that was fine. Next time however I will use the lemon zest too as I adore lemon zest. I used minimal cooking water. I think my cooked beans had quite a bit of liquid in them. Overall - very good. It was completely snarfed down at the party. I didn't get a pic of the final product presentation because we were running late for the party but I served it with crackers and Tom's Smoked Fatties. I topped the hummus with olive oil like suggested as well as 5 or 6 roasted garlic cloves from The Great Pressure Cooker Recipe Test of 2012 - The Stinking Rose. Those were gobbled up too.
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