Hummus au naturale!
So Petrozavodsk is far from a cosmopolitan city, as you will know if you have been following me on my year abroad blog: www.therussianexperience.tumblr.com
There is no hummus anywhere. In Moscow it is considered a delicacy. As I was preparing this my host arrived home (I was also pressing tofu) and was completely befuddled. I tried to explain that at home we have whole aisles dedicated to this food stuff, but he just smiled at me and ate his fish and beetroot salad while I slaved away over my hummus.
This recipe is great for students living with minimal cooking facilities or if you ever find yourself living in a country that has yet to discover hummus (le gasp!)
You will need:
at least 4 hours for this (this is the quick version)
A deep pan
A sieve (or colander)
2 cups of dried chickpeas
1/3 cup olive oil
1-2 cloves of garlic depending on your taste preferences (I used 2)
2-3 tablespoons lemon juice (I used 3)
You will notice that this recipe lacks tahini, well all I can say is that Russia lacks tahini.
Preparing the chickpeas:
Of course the traditional method is to soak chickpeas in cold water overnight (you can read about that method on my year abroad blog), but when a hummus craving strikes, a hummus craving strikes.
Put your chickpeas in a deep pan and cover with water, with at least 3 inches of water above the chickpeas.
Bring to the boil and then boil for 5 minutes. (Because I am in Russia, I used pre-boiled water that had cooled in the kettle to keep everything poison free).
Take off the heat and allow the chickpeas to sit for 1 hour in the cooling water.
After an hour drain your chickpeas and allow to stand for about 30 mins - 1hr.
Then place the chickpeas back in the pan with clean water and simmer for 1hr 30mins. (This may seem like a long time, but it is necessary).
Drain and place in bowl.
OPTIONAL: Shell the chickpeas at this stage, for some it will not be necessary.
Making the hummus:
Finely chop the garlic and then add the garlic, lemon, and olive oil to the bowl.
Mash it all up with a fork. This may seem laborious, but if you really want hummus you will do it. (This takes about an hour)
You may like to add salt to improve the taste, personally I didn’t but the one I made earlier with my friend we did.
You have now made the most basic form of hummus known to man. Feel accomplished, you deserve it.