Korean Job Discussion Forums

[matthews_world]

I usually get bags of chickpeas/garbanzo beans sent to me and love hummus. However, I'm not sure if I'm making my hummus correctly. Here's what I do:

I soaked the chickpeas/garbanzos before preparation.

Next, the sesame seeds were toasted.

Adding garlic to the mixture is a no-brainer.


As the consistency comes out all grainy, here's are a few questions:


How should I cooked the beans or do they need this before incorporation?

What is the best method for the tahini paste?


TIA

[NYC_Gal 2.0]

Soak them for a day and a half to two days, not just overnight, then boil them for a half hour. It should be much creamier.

You could also order tahini from iherb.com to make the sesame bit much easier.

Add a little lemon juice. Also, I've posted a recipe for zachug several times to this site. Search for it. It's optional, but it's a family version of something that is also spelled shug by many people. It's a Yemenite/Israeli hot pepper paste made from a bunch of different spices, and it will change your life. It goes with hummus, tomato sauce, or even with eggs.

I hope that helps.

Best,
NYC

[Tropic of Cancer]

Here's what I do.

Have good tahini and olive oil at hand. Also: cumin and lemon juice. (Fresh lemon juice is preferable.) For presentation: paprika and parsley.

Soak the chickpeas for at least fifteen hours with a tablespoon of baking soda.

When that's all done, rinse the chickpeas. Pour them in a pot. Add about five to seven cloves of garlic to the pot. Add water until the level rises to about an inch above all that. Bring it to a boil, reduce heat, simmer.

The cooking time should not be overly long. In about thirty minutes to an hour, the beans ought to be ready.

Save the cooking water and set aside a about a tablespoon or two of the cooked chickpeas.

Throw the remaining chickpeas-plus-cooked-garlic into a food processor. Add the following: 1/2 cup cooking water; 1/4 cup olive oil; about a teaspoon or two of cumin (depending on your taste); 1/4 cup tahini; 1/4 cup juice of a lemon.

Process the heck out of that sucker.

Scrape all of that onto a serving plate or platter or bowl.

If you want, garnish with paprika, chopped parsley, and olive oil.

[matthews_world]

Thanks for the tips.

Probably easier to buy tahini online.

@Tropic: How many grams of chickpeas do you use for your mixture?

[Tropic of Cancer]

A cup of dry chickpeas.

[pkang0202]

Foreign FOod Mart in Itaewon sells a big jug of tahini. Canned chickpeas will make your like 1000000 times easier.

[ThingsComeAround]

I could kill for some hummus... and falafel!

[borg]

I hate hipsters.

[alljokingaside]

Mine usually comes slightly grainy, but not by much and tastes great. The rest of the ingredients usually smooth it over.

The sesame seeds I get from the Korean marts already come slightly toasted. Toasting it further extracts a bit of oil, but dries it way too much and leaves it vulnerable to an easy over-toasting. I just use sesame seed oil in concert with the sesame seeds (possibly chucking them in the toaster over right 'til it gets glossy) when food processing "tahini." That said, the "tahini" I make is nowhere near as creamy as I've seen (the skin make this impossible)

Fresh lemons are easier to get in Korea (as opposed to limes), but are a bit pricey. I just get- and this might anger the hummus purists- the bulk lemon juice at Mega Mart- a liter for 8000 KRW.

[pkang0202]

1 can garbanzo beans (I save about half the water from the can)
2 tablespoons tahini (sesame paste)
3 cloves garlic (I fry these in some olive oil in a frying pan until they are golden. Much much faster than roasting in an oven)
2 tablespoon olive oil
pinch of salt
1 tablespoon lemon juice
water as needed

Throw everything into a Blender. And you got hummus. I like to add:
2 teaspoons of Cumin
2 Teaspoons of Parsley

before blending. This makes an excellent dipping hummus. Goes great with pita break, crackers, etc...

Here are some other variations:

ROASTED RED BELL PEPPER HUMMUS: add 1/4 cup of roasted red bell pepper to the mix
SUN DRIED TOMATO HUMMUS: add 1/4 cup of packed sun-dried tomatoes
OLIVE HUMMUS: add 1/4 cup olive tapenade or Greek pitted olives
GARLIC HUMMUS: add an additional 3-5 cloves of garlic
JALAPENO HUMMUS: add 1/2 a seeded jalapeno or add the whole jalapeno for extra heat
CURRY HUMMUS: add 2 teaspoons of curry powder

[thebektionary]

I'll ask my dear boyfriend. He is an A-rab.

[Underwaterbob]

I'm hardly an expert, but I've made a lot of the stuff.

One can of chick peas drained, save the liquid.
Tahini.
Lemon juice.
Olive oil (and some hot pepper oil if you want.)
Garlic.
Cumin.
For added kick, some Tobasco sauce or fresh ground pepper.

Blend. Actually easier with the handheld blenders since you can move around to get out the chunks. Add liquid from the can to taste/increase smoothness.

Voila!