My go-to source for hummus has dried up, so I'm finally facing the reality that I've got to make the stuff myself. And, searching through the archives, I'm absolutely drowning in humus recipes. So, in typical counterintuitive chowhound style, I'm addressing that by inviting a fresh deluge.
Particulars: I like Turkish hummus, light on the tahini, fairly course in the chickpea texture, not real pasty in the consistency. I like how the Turks get just a bare hint of sweetness, though I'm not sure how that's achieved.
I own a food mill but not a food processor or blender.
I'd resist the idea of cooking chickpeas fresh (i.e. not using canned) unless there were a way to do so in serious bulk, somehow freezing most of it (I know you can't really freeze hummus itself, but can you get away with freezing the chickpeas?).
Thanks for any advice!
- the coarse texture is easy - skip the food mill and just mash with a fork.
- you can absolutely use canned chickpeas, but if you decide to go to the trouble of cooking them fresh, you can freeze them.
- as far as the sweetness, it's likely from high-quality raw tahini...so you might have to rethink your stance on the "light on the tahini" request ;)
I add a little sauteed onion and garlic to my hummus (before processing) and throw in some pan-toasted sesame seeds. It turns out nicely, and I think the onions give it a little sweetness, but a little goes a long way.
By the way, when I was in Turkey, my friend from outside Ankara mentioned that hummus isn't really a Turkish dish. I don't remember ever having it there, either. However, a google search turned up this tahini-free recipe, which might be worth a try: http://citypaper.net/food/dish-restau...
If you have a pressure cooker it's easy to cook up lots of chickpeas to freeze in meal-size batches.
Another person here who frequently (and successfully) freezes cooked-from-scratch chickpeas. You might want to freeze a little bit of the cooking liquid as well (I use it for pureeing, though I do use a blender and not a food mill.)