This is the best hummus I have ever had.
i found it on Smitten Kitchen, a great food blog I discovered last year.
It takes a little longer, soaking dried chick peas overnight, cooking them and then peeling…
yes PEELING (most of) the skins off! But it’s worth it.
Here’s the version I make. But click here to see the full post.
Makes 1 3/4 cups hummus
2/3 cup dried chickpeas
1/2 teaspoon baking soda (for dried chickpeas only)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
Approximately 1/4 cup water or reserved chickpea cooking water
Put the dried chickpeas in a large bowl and cover them with at least twice their volume
of cold water, leaving them to soak overnight. The next day, drain them, and saute them
in a medium saucepan with the baking soda (which many find reduces the gassy effects
of fresh beans) for about three minutes. Add 3 1/4 cups water and bring it to a boil.
Skim any foam that floats to the surface. They’ll need to cook for 20 to 40 minutes,
sometimes even longer, depending on freshness, to become tender. When tender,
one will break up easily between your thumb and forefinger.
Drain the chickpeas (saving the chickpea broth for soups or to thin the hummus,
if desired) and cool enough that you can pick one up without burning your fingers.
Peel your chickpeas. I find this is easiest when you take a chickpea between your thumb
and next two fingers, arranging the pointy end in towards your palm, and “pop!” the
naked chickpea out. Discard the skin.
In a food processor, blend the chickpeas until powdery clumps form, a full minute,
scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed.
With the machine running, drizzle in water or reserved chickpea cooking water,
1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need
about 4 tablespoons for this volume, but you may need slightly more or less.
Taste and adjust seasonings, adding more salt or lemon if needed.
Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes,
longer if you can. To serve, drizzle it with a little olive oil, and sprinkle it with paprika.
Serve it with pita wedges or carrot sticks.