The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hummus

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dabrownman's picture
dabrownman

You just have to have some hummus with that great Pita bread you just made but don't buy that crud in the store that is just horrible and full a so many bad things, foul smells and  unusual tastes.  Make your own it is easy!!!  Here is how.  Simmer off till tender 1 1/2 cups of  dried Garbanzos (about an hour) that you soaked overnight in some home made chicken stock to cover and a bay leaf.  Let the beans cool in the stock in the fridge and drain off the liquid and reserve it in case the hummus is too thick or, better yet, to make garbanzo bean soup.

Take an onion and slice it width wise in thirds and put tooth pick in from the side to hold the onions together,  Slice some pieces of peppers (red, jalapeno, Serrano, poblano and hatch green also known as Anaheim) so the wide exterior skins lay flat.  Take some garlic cloves (at least 5)  coat them in olive oil and wrap in aluminum foil. brush the veggies with olive oil and grill them until they are nearly black.

Put the veggies in plastic bag or covered container or plastic wrap to sweat for 10 minutes so the skins of the peppers slough off easily.  Buzz the garlic, skinned peppers, onions and garbanzos in a food processor until smooth.  Add 2 T of Tahini (Sesame paste), 1 tsp salt, 3 T of lemon juice, 3 T of olive oil and buzz again until the Hummus is smooth as butter.  If it is too thick add some of the reserved hummus chicken stock.

Serve with those great pitas you just baked off !!!! 

 

 

Doc Tracy's picture
Doc Tracy

Today was a lovely day in Arizona. Still in our little rental RV. The garden is taking off and I'm procrastinating on buying dirt for my new garden area where the tomatoes need to get transplanted. That will be a hard day or two of work. So, I bake and train my dog instead.


I started my PR's whole wheat sandwich bread last night. This has become one of my three "go-to" breads for me. (Eric's Fav Rye and Hamelman's multi-flour miche being a couple of others) I decided to double the recipe as my mother says it was her "favorite" out of all the breads she tried so far and I'm going to see her tomorrow. I substitute soy milk for milk in the recipe which seems to work just fine. This time I also had stone-ground flour from Flourgirl51 which I had never used before. (her rye flour is wonderful!) So, I was wondering how a 100% stone-ground whole wheat would turn out compared to one made with King Arthur's flour. The other changes I made were coconut oil instead of veggie oil (or butter) and barley malt syrup for the sweetener. (he leaves all these substitutions fairly open in the recipe and I have used the soy and coconut oil before but I used honey and King Arthur flour the last time.


Results-taste is excellent. Crumb is surprisingly very open and less dense than with the finer store bought flour!! Perhaps because I was concerned and kept it extra hyrdrated to the point of extreme stickiness? I also did a couple of S/Fs this time as with the double recipe I couldn't use my machine so my kneading was inadequate so this could also have effected crumb? I highly recommend this sandwich bread if you're searching for a solution to the whole wheat "brick" that so many readers complain about (although I have yet to have too much trouble with myself)


Onto other adventures in baking...Hubby begged for more crackers. Being "me" I simply couldn't leave a good thing alone so I changed my original cracker recipe. Thankfully, it came out even better. Here is the recipe. (can you believe I wrote it down?)


1/4 cup cornmeal


1/2 cup rye flour


3/4 cup spelt flour


1/8 cup nutritional yeast (finally found something to do with the stuff!!!)


1 tbsp sesame seeds


2 tbsp flax seeds


1 tbsp poppy seeds


1/4 tsp each of ground garlic, cumin, cayenne, chipolte


1 tsp salt and coarse ground pepper


1/4 cup olive oil


1/2 cup water


Mix into a loose, crumbly dough that comes together in a ball. Put into the fridge to chill for about 30 minutes. Preheat oven to about 450. These can cook on a stone. (except in the RV, I used a cookie sheet upside down, that's another story) I rolled out about 1/3 the dough as thin as possible on a Silpat. (you may have to kind of put this together with your fingers as you go, it's a bit crumbly) It will look a little rough, try to smooth out the cracks in the middle so that it's all one sheet, don't worry about the edges.


Bake about 6 minutes. Check to see that's it's toasted dark brown but not burned. Take out and cool flat (I used a cool cookie sheet for this while I cooled off silpat for another batch)


Took me awhile to get the timing right in my oven, I'm sure you'll have to do some trial and error to get just the right doneness without being burned.  I think the recipe is very flexible just so long as the oil/flour/water percent is about the same. (I used all spelt last time)


Tastes like an expensive, health food store multi-grain crispy cracker.


To go with-I made homemade hummus with garden fresh parsley/mint and Meyer lemon juice. MMMMMM!Whole wheat sandwich bread

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