Hummus with Chives and Cracked Black Pepper
Last night, I went to bed feeling rather out of it. This rainy morning was different. I like the rain, not icy and frigid, warmer rain that I can walk through, stop and click the flowers. And I love legumes. I tried my hand at hummus. The garden is brimming with chives, so this hummus is seasoned with chives and cracked black pepper.
About the Chives
Working with chives is a little new to me. However, like the purslane they grow in abundance in the garden. In fact, we get both garlic chives and regular chives. They add just a little color to the basic hummus. My recipe otherwise is a classic tested and tried recipe for a classic garlic and lemon humus. It has taken me a little practice to nail down the right texture. To enjoy chives in a more serious manner, you might try my chive pesto.
How to get the perfect soft and creamy hummus
As with anything with beans and lentils it is about the legume. I swear by using dried chickpeas. I soak them with just a little baking soda and cook them until they are super soft. I will confess, since I am used to working with beans and legumes soaking the chickpeas is second nature to me. Since I use the electric pressure cooker, the cooking is just a matter of timing the chickpeas right. So, for me that is 40 minutes with a natural release. And I do not skin the chickpeas. Some of the skins peel off naturally but that is it. Most of the cooking is hands off. The word hummus means chickpeas, so we have to take this seriously.
A couple of other things
I find adding iced water while blending makes a difference. Since this recipe, I have also experimented with a roasted carrot and beet hummus. Purists will tell you though, to just enjoy your hummus without extra flavors. The mom in me will tell you, the creamy base is a great way to sneak in extra vegetables.
How to enjoy your hummus
Hummus will work well with pita chips and or veggie crudites. For a light room temperature meze meal, make a batch of purslane tzatziki to complete your meal.
A creamy chive and black pepper infused take on the classic hummus.
Ingredients
- 1 1/2 cups of cooked chickpeas (see note)
- 1/3 cup tahini
- 4 tablespoons extra virgin olive oil
- Salt to taste
- 1 lime
- 1/4 cup freshly chopped chives.
- Several grinds of fresh black pepper
- 1 tablespoon of pine nuts to garnish
Instructions
- Place the chickpeas, with some of the cooking liquid (about 1/4 cup) and 3 ice cubes and process for a good 2 minutes. If you have cooked the hummus my way, it will be very smooth and form a silky-smooth paste.
- Add in the tahini, olive oil and salt and blend till smooth. Since, I cooked the chickpeas, the skins added just the right touch of texture to this rich and creamy dip.
- Cut the lime and squeeze in the juice and stir in the juice, taste to ensure this is tart enough for your tastes.
- Stir in the chives, leaving a little to garnish.
- Add in the black pepper. Garnish with the chives and black pepper and enjoy!
Notes
Instant Pot Instructions to Cook Chickpeas
Soak 3/4 chickpeas for 6 to 8 hours with a 1/4 teaspoon of baking soda Place in the instant pot with 2 cups of water and 1 tablespoon of salt and set to 35 minutes of high pressure and allow a natural release, Reserve some of the water (about 1/2 cup) and drain and use as needed. Work with the chickpeas while they are still warm.
Evi @ greenevi
Hummus is just the best thing in the world! I’m definitely gonna try your version with chives, thanks for the idea! 🙂
Evi @ greenevi recently posted…Tahini and Spirulina Guacamole
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