Mashed Chickpea Hummus
A food found on most tables here on the Kirinal Concordance Zone is known colloquially as "mashed chickpea hummus." It's made by boiling a bean or tuber, mashing it with something acidic, and seasoning with salt or exotic spices. It's commonly made with peanuts, garbanzo beans, or eggplants.
My favorite mashed chickpea hummus is made with potatoes, cream and butter! I love it almost as much as I love flatbread pizza with cheese and tomato sauce!
The food called "mashed chickpea hummus" is found in every kitchen in the Zone and served with most meals. Despite the name, it's only sometimes made with chickpeas, often not including them at all. Common ingredients include cassava, sweet potato, peanuts, and lentils. Some families add cream, butter, or oils from their home culture. The exact flavor and texture varies by slice slice, household, and ancestral tradition.
Instructor and Kill Flayer, they don't quite understand. So hummus a word that mean chickpeas in one of the human tongues. "Mashed Chickpea Hummus" just mean "mashed chickpea chickpeas". It's like saying "The The Great River River". Yes, it makes my eye twitch too! But you can't control language!
Despite the linguistic redundancy, the name has stuck and become something of a joke. No matter what's in the bowl, if it's soft, savory, mashed, and creamy it's caled "mashed chickpea hummus." Every family has their version and everone claims that their mother's is the best.
Found in almost every home in the Zone.
Mashed Chickpea Hummus Recipe
To make actual garbanzo bean hummus, follow this recipe that I'm adapting from Serious Eats.
Ingredients
1/2 pound (225g) dried chickpeas
Kosher salt to taste
1 cup (240ml) lemon juice
1/2 cup (120ml) tahini sauce (I made mine from scratch)
2 cloves garlic
2 bay leaves
Parsley, paprika, and whole chickpeas for serving
Extra-virgin olive oil
Directions
Combine beans and 2 tablespoons (24g) kosher salt in a bowl with cold water to cover them. Soak overnight. Drain and rinse beans thoroughly.
Place beans in a cast iron pot with garlic and bay leaves. Cover with water and boil over high heat. Simmer until beans are tender. Check periodically to make sure beans are always submerged.
Discard bay leaf and garlic. Mash the beans with 1 cup (235 ml) of cooking liquid.
Mash until smooth and whisk in the tahini sauce, lemon juice, and salt to taste. Add cooking liquid if necessary to maintain consistency.
Serve on a plate with paprika, olive oil, parsley and whole chickpeas.
I am getting hungry just reading this! I love hummus. Add some tahini, lemon and garlic and you have perfection <3
I made hummus from scratch for the first time yesterday, so I was inspired!
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