Hummus

I know that this looks like a LOT of information.  I just want to ensure you have a good experience your first go around.  The more you do, the easier it becomes...and you can tailor to what you like.  

So the hummus recipe that we use is found here:

http://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe.html

Comments:

When it says "1 pound Slow Cooker Chickpeas, cooled, recipe follows"  This is what it means - We use dried chick peas in the bulk area of our supermarket.  We take 2 and 1/3 cups of peas and soak them over night (from like 7 to the am; you don't have to be exact).  Make sure you soak in a lot of water because the chickpeas soak up a lot of it.  Now, you don't have to use dried.  You can buy chickpeas on the supermarket in a can...either way is fine, just ensure you have 2 1/3 cups of peas (that is approximately 1 pound).

After they soak overnight - or you have your canned peas - we put them in the crockpot to cook - on low - for the entire day (you do not need the baking soda as they call out in the recipe).  Your mom is sensitive to smell, so just so that you know, chickpeas sort of smell funny when they are cooking.  After you cook all day, they are ready to go in the evening.  You can either do your hummus that night, or we usually put them in sealable container and let them cool over night.

Cloves of Garlic - I love roasted garlic in my hummus.  If you would like to do that it is super duper easy!  Here is a recipe on how to do:

http://www.wikihow.com/Roast-Garlic

I don't know why they have steps 2 AND 3, you only have to cut the top once.  And I don't wrap mine in tin foil like they do.  I wrap around the bulb and then give it a little "smoke stack" on the top.  I only do one bulb...one is way enough for a few batches of hummus.  and you can seal it up and put the unused in the fridge.

Kosher Salt - Regular is fine!

Water in the recipe - We use the juice from the chickpeas.  It makes a much better tasting hummus.  So what I do is drain the chickpeas in a colander but put a bowl underneath so that I can save the juice.  Do not just throw away the juice after the 1/4 cup.  You may want more.  I try to steer clear of using more Olive Oil than called for (some people like more olive oil in their hummus because it gives it a more creamy texture.  I don't really see the difference).  Although it is a good fat, it is a fat none-the-less, and if you can get the same yummy consistency using the juice, do that.

Tahini (aka sesame seed butter, so you know what it is) - Look for in ethnic aisle of your market.  Now, just an FYI, when I make my roasted garlic with cilantro hummus, I leave the Tahini out.  If we make regular hummus, we put it in.

Powdered Sumac - Never have used.

Enjoy!