Hummus

Hummus is one of my favorite ways to consume beans. Chickpea is quick to soak and to cook, so one can make hummus quickly even if making it from dry beans. Using freshly cooked chickpea is so worth it as it elevates the flavor. A bonus is that one can utilize the bean cooking liquid and give hummus even more flavor. 

My favorite hummus contains herbs, which may offend hummus purists. The herbs provide lots of flavor and allow me to use less olive oil, making the dish much less fatty than the "proper hummus". One surely needs to taste the olive oil, and the flavor boost from the herbs is nothing short of spectacular.

This is a dish that one almost needs to eyeball, I cannot imagine measuring the ingredients carefully - hence the quantities listed below are directional at best. I very much prefer using a food processor over a blender here: I find the consistency much easier to control, and the clean-up is so much easier.

Ingredients

• Freshly cooked chickpeas I use about 1/2 to 1/3 lb beans.
• You can use canned beans if that is your preference. You will need to add more herbs and olive oil to compensate for the flavor. Use some filtered water instead of bean cooking liquid. You may also need to add a pinch of salt - but test the hummus first.
• Reserved liquid from cooking the beans. I eyeball the quantity.
• Extra virgin olive oil, 1/3 cup or so.
• Tahini, about 3 - 4 TBS.
• Juice from 1 lemon.
• Optional: Garlic powder to taste: start with 1 tsp and adjust.
• Optional: Leaves plucked from a few sprigs of fresh herbs - thyme, oregano, marjoram, sage.
• Optional: 1 tsp miso.

Procedure

1. Soak the beans for 4-6 h at a room temperature. Cook in an electric pressure cooker with 1tsp salt and a few bay leaves for 8-9 minutes - the beans should be covered with about an inch of water. Let the pressure fall, then cool the beans in a bowl, and reserve and cool the cooking liquid.
2. In a food processor combine the beans, tahini, lemon juice, garlic powder, herbs, and miso. Add about 8 or so TBS of bean cooking liquid and the olive oil. 
3. Process until smooth. If needed, slowly add more bean cooking liquid or olive oil by a tablespoon while the food processor is running. Stop when you achieve the desired consistency and the desired flavor.
4. Eat right away, and/or store in a fridge, optionally with extra olive oil.
1. I usually do not add more olive oil, but when I feel like indulging, I do, and it is very tasty.