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Topic: Homemade Hummus and Tzatziki  (Read 481 times)
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MareMare
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« on: February 21, 2017 01:23:09 PM »

I made a bunch of Greek-esque foods last week and it was all so good (I say -esque because maybe they're not super authentic!?). As always, I don't really cook with recipes per se, but I try to do my best to write down what I do. Keep tasting and adjusting seasonings throughout the cooking process! Starting with dried beans instead of canned is much cheaper!



Hummus

1 lb dried chickpeas (aka garbanzo beans) (note, this will make 2 large batches of hummus!*)
8 cloves garlic, peeled
juice of 1-2 lemons
reserved chickpea cooking water
kosher salt
1/2 teaspoon cumin
1/4 - 1/2 cup olive oil
1/4 - 1/2 cup tahini (or make your own by blending toasted sesame seeds)

Garnish for serving:
olive oil
a few reserved whole chickpeas
chopped parsley/cilantro
cumin, paprika, or cayenne pepper


Rinse your chickpeas and pick over for any small rocks. Cook via your preferred method, I used my Instant Pot: 1 lb chickpeas, 4 cloves peeled garlic, 9 cups water, manual for 35 minutes with a 10 minutes natural pressure release. If you are boiling on stove you may want to first soak the chickpeas overnight.

This should make around 9 cups of cooked chickpeas. Add 4.5 cups of chickpeas to your Vitamix or other high speed blender (a food processor works ok, but not as creamy IMO), along with the lemon juice, 1 teaspoon Kosher salt, 2 cloves peeled garlic, 1/4 cup tahini, 1/4 cup olive oil, the cumin, and 1/2 cup of cooking liquid from the chickpeas. (you can also throw in the cooked garlic from the pot!) Blend this mixture and taste, adding more salt, tahini, cumin, lemon juice, olive oil, garlic, or cooking liquid to get the taste and texture you like. Just add a little at a time to adjust flavors, and remember the garlic will seem stronger over time.

However, I do feel like before the mixture has cooled in the fridge, all the flavors seem stronger. Ie, the next day the hummus might not taste as flavorful to me as it did the day I made it, so I tend to slightly overseason.

To serve I like to dollop in a bowl and make a swirl on top for a splash of olive oil and any of the other garnishes above. Eat up with yummy veggies, crackers, and/or pita bread! It's also really good as a spread in a sandwich.

*Freeze the other 4.5ish cups of chickpeas along with 1 cup of the cooking liquid to make hummus another time!

Tzatziki Sauce

1.5 cups plain Greek yogurt
1/2 English cucumber, first slice as thin as you can, then dice finely
2 cloves garlic, crushed
1/4 t. black pepper
1/2 t. kosher salt
1/2 teaspoon sugar or 1/2 package Splenda (optional)
juice of 1 lemon
1 teaspoon dried dill, or 1 Tablespoon chopped fresh

Mix everything together in a bowl (some recipes will have you blend in blender or processor, but I prefer to finely dice my cucumber and just mix by hand). Add more lemon juice, salt, pepper, garlic, or dill as needed. The garlic will seem MUCH stronger the next day, so don't go overboard unless you're a garlic fiend (I am). I added a half package of Splenda to mine to just take the slightest edge off the sour yogurt and lemon juice combo, it seemed to make the sauce a "rounder" flavor to me. Leave sweetener out if you like!

Serve along with hummus as a dip, use as a salad dressing or the spread on a sandwich.
« Last Edit: February 21, 2017 02:10:46 PM by MareMare » THIS ROCKS   Logged

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« Reply #1 on: February 21, 2017 02:08:32 PM »

How fabulous!  I love homemade tzatziki.
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« Reply #2 on: February 21, 2017 03:36:40 PM »

Oh yum!
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« Reply #3 on: February 22, 2017 06:43:42 AM »

Delish! I love hummus. It freezes beautifully btw, I make it in huge batches.
I'm afraid to make your tzatziki, I could eat that with a spoon, it's so good.
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« Reply #4 on: February 22, 2017 09:03:23 AM »

Delish! I love hummus. It freezes beautifully btw, I make it in huge batches.
I'm afraid to make your tzatziki, I could eat that with a spoon, it's so good.

Yeah the boyfriend was pretty much doing that ha! I really like making a layered dip with these components too, ala a Mexican 7 layer dip--Hummus, tzatziki, chopped cucumber, tomato, kalamata olives, feta. So good!
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« Reply #5 on: February 22, 2017 01:33:08 PM »

Oh yeah! This sounds and looks so good!
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« Reply #6 on: February 25, 2017 02:53:21 PM »

I made some! It's delish, thanks for the inspiration Smiley

I put the parsley and paprika right into the hummus, a little bit of smoked paprika too, and pepper. And the garlic because I had the chickpeas cooked and frozen already. I didn't measure, just used the whole bag and ended up with 4 small mason jars to freeze and a big container for the fridge.


Sometimes I have to add quite a bit of liquid to the food processor to get it smooth enough and that can make it too runny and not as flavourful as I'd like. In that case I oven roast some nuts or seeds, let them cool and grind them in a spice mill. That's a terrific thickener and complimentary taste. I cut pine nuts and walnuts with that mixture for pesto too, those are just so expensive.
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« Reply #7 on: February 26, 2017 07:01:43 PM »

Yum,  glad it turned out well for you! I actually turned the rest of my beans into hummus today as well!
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molly.heinz
« Reply #8 on: March 22, 2017 08:28:57 AM »

I've always wanted to make homemade hummus  Smiley
will definitely try this
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