I am always trying new recipes. My husband likes to joke that I never make anything twice. I do repeat a lot of my recipes but I also don’t want to be bored in the kitchen or have us bored eating the same item over and over. I make hummus
often all the time but I am always switching up the flavor. I love dipping vegetables and pita chips in hummus, adding it to a vegetable sandwich, or using it to replace mayonnaise. I always have chickpeas on hand. I like to make a pot of dried chickpeas in my pressure cooker and keep them in the freezer for those times that I need a quick dish or hummus. Last year I searched at every store for sorrel. Needless to say I learned that I could not buy it in our little town. I could order seeds and grow it myself so that is exactly what I did. Since I love citrus so much I knew that I would love this green. If spinach and lemons had a baby it would be sorrel. This hummus is one of the reasons that I knew I had to have sorrel. It has quickly become one of our favorite hummus flavors. My husband loves the freshness of this hummus. It might not be traditional hummus but it will be a hit!
I like to use the aquafaba aka chickpea water when I make my hummus. It results in a really lovely light fluffy hummus. If you make your own chickpeas save the cooking water (aquafaba) for another use. I have used it to make meringue, mousse and replace eggs.
Yield about 1 1/2 Cups
2 Garlic Cloves
2 Cups Sorrel
1 1/2 Cups Cooked Chickpeas with 1/3 Cup Cooking Liquid (or a 15 oz can, drained liquid reserved)*
1/4 Cup Tahini
1 Organic Lemon: Zest and juice of half of the Lemon
1/2 teaspoon salt (less if using canned chickpeas)
1 1/2 teaspoons local honey or pure maple syrup
Olive Oil for serving
1. Place the garlic, sorrel, chickpeas, 1/4 cup of chickpea liquid, tahini, lemon zest and juice, and salt in a high powered blender or food processor in the order listed. Process adding reserved cooking liquid as needed. Process until the hummus is completely smooth. Taste and adjust seasoning (salt, lemon juice) as needed. If the mixture is a little bitter add honey or maple syrup.
2. Transfer the hummus to a serving dish and drizzle with olive oil. If desired you can garnish with sliced sorrel and a lemon wedge for serving.
*Chickpeas in a Pressure Cooker
Yield about 5 Cups
2 Cups of Dried Chickpeas, washed and picked over
5 Cups Water
Pinch of Baking Soda
1. Place all ingredients in the pressure cooker. Cook on High Pressure 40 minutes. Use natural pressure release about 10-15 minutes. Give the beans a stir and taste a few. If they are not tender return to pressure for a few more minutes. Use anywhere you would use canned beans. They freeze wonderfully!