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Why is it working
- The blanket of garlic -scape helps them in the blender.
- Cleaning the chickpeas while resulting in a hot, smooth humor.
If you have a bunch of garlic scape in your refrigerator or wondering how to use these curly green shoots in the farmers' market, hummus is one In many ways You can enjoy these garlic greens while they are seasonal. This recipe adds garlic scape to the mixture to get a smooth hummus with soft garlic flavor and pale green.
Although this hummus is essentially a game Kenji versionI had to figure out how to integrate the most into the garlic scape in hummus. Could I simply throw them into the blender and hope for the best or had to be assaulted first? I found that the humms made with non -prone scraps were spicy garlic, but the Scapes themselves refused to completely break down the blender and left small fibrous bits behind. SCAPEs abused in boiling water, and on the other hand, they fell smoothly into the hummus to give delicious garlic notes. Nevertheless, I prefer my hummus, so I call on the destruction of the scape before adding them to the blender.
Serious Eats / Amanda Suarez
The rest of the recipe is closely adjusted to the Kenji version. The soaking of dried chickpeas begins overnight with baking soda and salt, then cooked in a vessel made with chickpeas and aroma until it is literally disintegrated. At this point, I hand over the still warm chickpeas, with the carrots and the blanket scape, with a high-performance blender and smooth processing. To finish, whisk the tahini sauce and salt to taste. Once the hummus has cooled to room temperature, you can serve, though you usually like Hummus – with olive oil, sprinkled Za'afaor finely chopped herbs on top.
August 2022
Refreshing 1 components for silky, garlic hummus
Cooking method
(Keep on the screen awake)
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1/2 pound Dried chickpeas (1 generous cup; 225 g)
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2 teaspoon (12 g) sodashared
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3 tablespoon (27 g) Diamond crystal kosher saltShared, plus more taste; If you use table salt, use half to be so much volume or the same weight
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1 small yellow onion (6 ounce; 170 g), peeled and halved
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1 small stem celery (2 ounce; 55 g)
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1 small carrotpeeled (2 ounce; 55 g)
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2 bay leaf
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5 medium garlic scrapsWoody's end cut off and the scapes cut it into about 1 inch (approx. 70 g)
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1 1/2 cup (360 g) Tahini sauce with garlic and lemon
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Virgin extra olive oilTo serve
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In a large bowl, combine chickpeas, 1 teaspoon baking soda and 2 tablespoons of salt. Cover with 6 cups (1.4 liters) with cold water, mix up to dissolve salt and baking soda and let it stand at room temperature overnight. Lower and rinse the beans thoroughly.
Serious Eats / Amanda Suarez
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In a Dutch oven, combine the empty chickpeas, onions, celery, carrots, bay leaves and the remaining 1 teaspoon baking soda and 1 tablespoon of salt. Add 6 cups (1.4 liters) of water and boil high heat. Reduce the heat to maintain the cooking, cover partially with the lid and cook until the chickpeas are completely gentle, until it is disintegrated, approx. 2 hours. CHECKS CHILDREN'S CHILDREN AND Fill more water if necessary; They must always be completely immersed.
Serious Eats / Amanda Suarez
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Meanwhile, make an ice bath in a medium bowl. In a medium container in boiling water, the blanc garlic scape is only approx. Move the SCAPE ice bath to cool with a slotted spoon or mesh filter to cool. After cooling, lower the scapes and set aside.
Serious Eats / Amanda Suarez
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Discard the onions, celery and bay leaves. Move the chickpeas, carrot and blanket scape for a high-performance blender (see comment) with 1 cup (235 ml) cooking fluid. Cover the blender and remove the central insert on board the blender.
Serious Eats / Amanda Suarez
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Place a folded kitchen towel over the hole in the center of the lid to escape the steam. If you keep the towel firmly, turn the blender at the lowest possible speed and slowly increase the speed. When the mixture is too thick for mixing, add a cooking liquid, 1/4 cup (60 ml) at a time until a very smooth, thick and spread puree develops, always start the blender at low speed before grows high. If the blender has a push stick for the thick puree, use it. Continue mixing until completely smooth, approx. 2 minutes. Place 1 cup cooking liquid in airtight container and cool.
Serious Eats / Amanda Suarez
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Place the hot chickpeas mixture in a large bowl. Stir in the tahini sauce and season with salt to taste. Place it into the sealed container and let it cool to room temperature. You have to thicken until you can hold your shape when you can with a spoon on a plate. If the puree is too thick, add a maintained cooking liquid, 1 tablespoon at a time until the hummus reaches the desired consistency.
Serious Eats / Amanda Suarez
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To serve, divide the hummus into a wide, shallow plate and sift with olive oil.
Serious Eats / Amanda Suarez
Special equipment
mixer
Note
The food processor can be used instead of a blender, though it does not result in a hummus that is just as smooth.
Make-Head and Storage
The hummus can be cooled in airtight container for up to 1 week. Let it come to room temperature before serving.