I love kachang puteh.
The rest of the world knows these beans as chickpeas. I found a bag of these dried chickpeas at the supermarket for about AUD1.50, so got them and tried cooking them in stews. But they don't turn out as well as brown lentils do. So there was only one thing to do: make hummus.
2.5 handfuls of dried chickpeas (if you get the canned types, you can skip the rehydration part)
1-2 cloves fresh garlic
1 tsp paprika (sweet or hot, your choice)
2 tablespoons lemon juice
3 tablespoons olive oil
Pinch of lemon pepper
Pinch of salt
Food processor (or a whiz stick thingie with the container and blade attachment, which is what I've got)
Pour the beans in a large bowl and add enough water to cover at inch above the beans. Soak the dried chickpeas for a couple of hours. They hydrate faster if you pour in freshly boiled water and cover them up with a saucer.
Once they've properly socked up all the water they can, drain and dump them in the food processor. Add the garlic, lemon juice, lemon pepper and paprika before whizzing them. You'll find after 1-2 minutes, the consistency is really gritty and dry. Drizzle in the olive oil and whizz again. If you'd like a slightly smoother consistency, you can either add more oil or add water instead. I added about half a cup of water, cuz I prefer not to have it too oily.
After whizzing some more, taste the hummus and add lemon juice, salt or more paprika to taste. Whizz until you get the consistency you like, which in my case was about 5 minutes.
Serve with crusty bread, crackers, celery sticks... whatever you like.
Am I annoying you guys with all these food posts yet? ♪