I have been making my own yogurt now for a few months, as well as my own granola (although i admit I buy the honey and the other ingredients, but at least I am putting those together myself. I also buy the milk for the yogurt, but this is always the quandary of how much from scratch I can go). I have also been making bread, though my daughter will still buy some from a local bakery when we run out of what I’ve made, and I haven’t made more.
I tend to cook on weekends, when I am not busy with work, and each project takes most of my weekend. This weekend, I thought I had picked an easy recipe, Hummus.
I am using the New Moosewood Cookbook, as I like that series. The recipe said it would take about 10 minutes to prepare but, this is a but, after the chickpeas are cooked. The big if. What they don’t tell you, is that 1) Chickpeas are called Garbanzo beans and 2) that you have to soak them overnight and 3) and then cook them for an hour and a half.
But, I didn’t want to go with canned anything, if I was making this from scratch, so off to the store I went, in search of chickpeas, which I never found. I wandered up and down the bulk section, until I wondered over to the deli to look up pre-made hummus to see what the name of the main ingredient was. Ah, it was Garbanzo Beans, so back to the bulk section to buy some.
Left over chickpeas from the soaking of three cups
What I didn’t know was how much they would expand, when soaked, though I suppose I should have guessed. I put three cups, as that was what I needed, into water over night. This afternoon, I pulled out three cups, to cook, and have a bowl full of soaked garbanzo beans left over, that I will have to find a use for.
More on this tomorrow, when I do more work on this 10 minute recipe, and tell about how to make tahini (rather than buying store bought of that).
And all this for a little hummus. Oy vey.
