The Quarantine Continues: Day 3 :ALL ABOUT HUMMUS

The news gets worse by the day and my heart aches for my hometown of NYC which is reeling from this pandemic and it looks like things are bound to get worse before they get better.  That said I hope everyone is staying put and only venturing out to exercise.  Now my vegan daughter eats a lot of hummus and it is no surprise that the large container, pint sized, I purchased on my last venture to the store which was Friday March 20th, was completely gone by Tuesday afternoon.  I have decided I will wait until Sunday, so I can also pick up a copy of the Sunday New York Times which I am dying to read,  before I venture to my small locally owned grocery, which I have heard has the best cleaning policies around. So we are stuck eating whats on hand.

Lucky for her I did have a bag of dried chickpeas, which I had set out to soak in cool water overnight. The next morning I rinsed them in cool water and then placed them in a stock pot and covered them with water, added a bit of himalayan salt, a 1/4 tsp baking soda and cranked the heat.  Let them boil away for 20 mins or so and be sure to skim any of the foam that gets produced.  Once they are soft remove from heat, drain in a colander and  rinse with cool water.

Now for those of you that don’t normally soak and cook your beans you will be amazed at the amount that $1.00 1lb bag of garbanzo beans turned into. So I took half the beans and placed them on a cookie sheet where I tossed them in oil and sprinkled them with my family’s  favorite new seasoning from Trader Joe’s and roasted them at 350 for 30 to 40 mins until crispy.

Now take the rest of the beans and using a food processor, blender, or even an immersion blender which is what I used since my large food processor is at my work kitchen, blend the remaining beans, a few garlic cloves, the juice of 1 lemon, 2 tbs. of peanut butter or tahini, 2 tbs of olive oil.  Keep blending and drizzle warm salt water into the mixture until you reach your perfect creamy consistency.  The best part is this makes about a quart of hummus and a pint of delicious roasted chickpeas which I hope will tide us over until I decide to make my next venture out in public.

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