There are several ways to cook dried chickpeas: in a pressure cooker, on the stove, or in a slow cooker. I like the latter because that way you don't need to pre-soak them. Place 7 cups of water, 1 lb of dried chickpeas (sorted and rinsed), and ¼ teaspoon of baking soda in the slow-cooker. Cover and cook on low for about 8 hours --7 (for firmer chickpeas) or 9 hours (for softer chickpeas – ideal for hummus or chickpea salad). Drain and use immediately, or refrigerate for a few days.
The nice thing about making your own hummus is that you can customize it to your taste: some people like theirs garlicky, some like it lemony. The recipe below is just in the middle, feel free to taste and adjust as you go. Sometimes, I even throw in a few kalamata olives, or roasted bell peppers.
There's nothing wrong with serving hummus in a bowl but he cucumber cups make for a cute and fun presentation, and a nice little one-bite appetizer for a summer cook-out!
For the hummus:
- 2 cups well-cooked or canned chickpeas, drained = 450 g de pois chiches (cuits ou en conserve, égouttés)
- ¼ cup tahini (sesame seed paste) = 4 cuillères à soupe de tahini
- 2 tablespoons plain Greek yogurt (optional) = 2 cuillères à soupe de yaourt grec nature (facultatif)
- ¼ cup extra-virgin olive oil, plus extra for drizzling = 60 ml d'huile d'olive + 1-2 cuillères à soupe pour la présentation
- 2 cloves garlic, peeled = 2 gousses d'ail
- Salt and freshly ground black pepper to taste = sel et poivre
- 2 teaspoons ground paprika, plus a sprinkling for garnish = 2 cuillères à café de paprika + une pincée pour la présentation
- Juice of 1 lemon = jus d'1 citron
Put everything in a food processor and puree until smooth. If you want to serve as is, transfer to a bowl, drizzle with extra olive oil and sprinkle a little paprika on top.
For the cucumber cups:
- 2 or 3 long cucumbers
- Crumbled feta or chopped olives for garnish
Using a vegetable peeler, peel strips on each cucumber to make a stripe pattern. Cut cucumbers crosswise into ¾-inch slices. Use a melon baller or a round measuring spoon and scoop out the center of each cucumber slice to form a little cup. Fill each cup with about a tablespoon of hummus. Top with crumbled feta or chopped olives. Serve immediately or keep in the fridge until ready to serve. Enjoy!