Why does it work
- Blanching garlic scap helps them break them into a blender.
- Pureing the chickpeas, while hot produces a smooth humus.
If you have a group of garlic scaps in your fridge or you are eager about how to use those curly green shoots in the farmers’ market, then there is one of the Hammus many ways You can enjoy these garlic greens during the season. This recipe adds garlic scaps to the mixture to get a smooth humus with a sweet garlic taste and an unconscious green color.
Although this humus is essentially a drama Kenji versionI had to find out how to include garlic scap in Humus. Can I just toss them into a blender and hope for the best or they needed to blanch first? I found that Hammus made with unleashed scraps had a taste of more sharp garlic, but the scaps refused to break themselves completely in the blender, leaving small fibrous bits behind. On the other hand, bang scaps in boiling water, was originally melted into humus to distribute microscopic notes of garlic. He said, I like my Hammus smooth, so I ask to blanch the scrap before adding to the blender.
Serious Eats / Amanda Suarez
The rest of the recipe closely aligns with the version of Kenji. It starts with baking soda and salt soaking dried chickpeas overnight, then dry chickpeas and cook them in a vessel with aromatics until they really separate. At this point, I move a prudent chickpeas, still with a carrot and blanked scaps, in a high-power blender and until smooth. To finish, I whisk in taunting sauce and salt to taste. Once the hummus cools at room temperature, you can serve it, but you usually like your Hammus, which are immersed with olive oil, sprayed together JatarOr finely chopped herbs at the top.
August 2022
1-clock upgrade for silk, garlic humus
Cook mode
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1/2 pound Dried chickpeas ,1 Generous cup, 225 Yes,
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2 spoon ,12 Yes, baking sodaDivided
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3 spoon ,27 Yes) Diamond crystal kosher saltDivided, more for plus taste; If using table salt, use volume or half with the same weight
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1 Small yellow onion ,6 Ounce, 170 Yes), Peel and half
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1 Stalk Ajmoda ,2 Ounce, 55 Yes,
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1 Small CarrotPeel (2 Ounce, 55 Yes,
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2 Bay leaf
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5 medium Garlic scraperWoody ends trimmed and scap cut in length of about 1 inch 70 Yes,
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1 1/2 cup ,360 Yes, Garlic and Lemon Tahini Sauce
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extra virgin olive oilfor service
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In a large bowl, add chickpeas, 1 teaspoon baking soda, and 2 tablespoons salt. Cover 6 cups (1.4L) with cold water, stir to dissolve salt and baking soda, and allow standing at room temperature overnight. Rinse drain and beans well.
Serious Eats / Amanda Suarez
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In a Dutch oven, add dry chickpeas, onions, celery, carrots, bay leaves, and the remaining 1 teaspoon baking soda and 1 tbsp salt. Add 6 cups (1.4L) water and boil one on high heat. Reduce the heat to maintain a boil, partially cover with the lid, and cook until the chickpeas are completely soft, at the point of falling, about 2 hours. Sometimes check on the chickpeas and up with more water if necessary; They should drown completely at all times.
Serious Eats / Amanda Suarez
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Meanwhile, in a medium bowl, prepare an ice bath. In a medium pot of boiling water, the blanch garlic for only 2 minutes, for about 2 minutes. Using a slapped spoon or Aries waterfall, transfer the scaps to the ice bath to the chill. Once cooled, drain the scaps and set one side.
Serious Eats / Amanda Suarez
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Using tongs, discard onion, celery and bay leaves. Transfer chickpeas, carrots, and blanch scap to a high -power blender (see note) with cooking liquid 1 cup (235ml) cooking. Cover the blender, put the central on the blender lid.
Serious Eats / Amanda Suarez
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Place a folded kitchen towel above the hole in the center of the lid to allow the steam to avoid. Catching the towel firmly down, turn the blender into the lowest possible speed and gradually increase the speed. If the mixture becomes too thick to mix, add cooking liquid, 1/4 cup (60ml) at a time, until very smooth, thick and spreadable puree forms, always start blender at low speed before growing at high levels. If your blender comes with a push-stick for thick purse, use it. Continue the combination until completely smooth, about 2 minutes. Transfer the 1 cup cooking liquid to an airtight container and cool.
Serious Eats / Amanda Suarez
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Transfer the warm chickpeas mixture in a large bowl. Weather with whisk and salt for taste in tahini sauce. Transfer to a seal container and allow the room temperature to cool down. It should be thick until it is spoon on a plate. If the puree is too thick, add 1 tbsp of cooking liquid, 1 tbsp, until the hummus reaches the desired stability.
Serious Eats / Amanda Suarez
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To serve, spread the hummus on a wide, shallow plate and make a drizzle with olive oil.
Serious Eats / Amanda Suarez
Special equipment
Blender
Note
A food processor can be used in place of a blender, although it will not produce Hammus which is quite smooth.
Make-forward and storage
Hammus can be reflected in an airtight container for 1 week. Allow to come to room temperature before serving.
