HUMMUS
Making Hummus in Japan. I can’t find ready to eat hummus in Japanese supermarkets so I make my own. Grab some crusty bread or pitta to mop up the fried aromatic oil with this hummus.
QUICK HUMMUS with the ingredients you can get in Japan.
Where can I buy Tahini in Japan? Japanese supermarkets don’t sell them.
I hear this all the time. I make my own in a smoothie maker mixing my favorite goma from onizaki and sesame oil.
But when I’m busy I use good old Japanese Tahini Nerigoma (around 600yen for 300g jar). Nerigoma can be found in every supermarket so it’s really easy to buy it.
Our Tokyo Creative Moms member Olfa has recommended me this store http://www.nascohalalfood.com in Shin Ookubo just north of Shinjuku and they sell authentic hummus http://www.nascohalalfood.com/product.php?id_product=508 .
If you are buying a tinned chickpeas, can sizes are fairly standard and about 400g/15 ounces which yields 250g (1 1/2 cups) of beans once drained.
HOW TO COOK HUMMUS
INGREDIENTS
2 tins of chickpeas or you can make your own or 1 1/4 cup dried chickpeas (how to cook chickpeas)
1 cup plus 2 tablespoons tahini (light roast or nerigoma ねりゴマ)
4 tablespoons freshly squeezed lemon juice (or I use this organic lemon juice)
4 cloves garlic, crushed
6 1/2 tablespoons ice cold water (IMPORTANT)
Salt (I love this Fleur de Sel)
Good quality olive oil, to serve (optional)
PREPARATION
Place the chickpeas, ice cold water, lemon juice, garlic, and 1 1/2 teaspoons salt and oil from tahini (it’s normally separated in Nerigoma) in a food processor and process until you get a stiff paste.
Then, with the machine sill running, add the tahini paste but if you are using a small blender to make this, you can add tahini by hand until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.
If not using straightaway, refrigerate until needed.
Make sure to take it out of the fridge at least 30 minutes before serving.
To serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days.
HUMMUS WITH GINGER AND CINNAMON
INGREDIENTS
300g freshly cooked chickpeas (see the recipe)
2 tbsp olive oil
1 small garlic clove
2 lemons
Flaked sea salt
60ml olive oil
1 red chilli, deseeded and finely sliced (optional)
1 large garlic clove, peeled and thinly sliced
2cm piece fresh ginger, peeled and julienned (optional)
5g coriander stalks, cut into 4cm lengths, plus 2 tbsp picked leaves (optional)
1.Put the first four ingredients for the hummus in the small bowl of a food processor with the lemon peel, two tablespoons of lemon juice, half a teaspoon of flaked salt and a tablespoon of water.
2. Blitz for about two minutes, until you have a smooth paste (you may need to scrape down the sides of the bowl a couple of times).
3.For the fried aromatics, heat the oil in a medium pan on a medium heat, then gently fry the chilli, garlic, ginger and cinnamon for five minutes, stirring every once in a while, until the garlic is just starting to brown.
3. Add the coriander stalks and fry for a minute or two more, until the garlic is a light golden brown and the chilli aromatic. Transfer the solids to a plate with a slotted spoon (reserve the oil) and sprinkle generously with flaked salt.
4. Spoon the hummus on to a large plate, creating a large well in the centre with the back of a spoon.
5. Spoon the oil into the well and drizzle over the remaining tablespoon of lemon juice. Top with the fried aromatics and fresh coriander, and serve.
For ingredients like chickpea flour I get some online.
If I see Sumac at Nisshin Supermarket or get a pack on amazon.
I make my own zatar using this recipe.
Dukkah is also lovely with homemade bread!
