Hummus Dip

food service version

yield

100 ¼ cup servings

ingredients

3 pounds chickpeas, soaked overnight in 2 gallons of water
2 onions
1 head of garlic
1 cup olive oil
salt and pepper, to taste
optional: 2 Tbsp. cumin
optional: ½ cup tahini

directions

1. Boil the chickpeas, onions and garlic in the water reserved from soaking (using this water brings a fuller flavor). Cook until the beans are very soft, about 1 hour.
2. Strain, reserving some of the cooking liquid.
3. Process the bean mix in a food processor, incorporating the olive oil and thinning the mixture with the reserved cooking liquid as needed.
4. Season with cumin (optional), tahini (optional), salt and pepper.

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home version

yield

4-6 servings

ingredients

6 ounces chickpeas, soaked overnight in 1 quart of water
1 onion, sliced
1 clove of garlic, peeled
2 Tbsp. olive oil
salt and pepper, to taste
optional: ¼ Tbsp. cumin
optional: 2 tsp. tahini

directions

1. Boil the chickpeas, onions and garlic in the water reserved from soaking (using this water brings a fuller flavor). Cook until the beans are very soft, about 1 hour.
2. Strain, reserving some of the cooking liquid.
3. Process the bean mix in a food processor, incorporating the olive oil and thinning the mixture with the reserved cooking liquid as needed.
4. Season with cumin (optional), tahini (optional), salt and pepper.

Source: Weston Nicoll, Chef-Owner of Café Shelburne