In my mind there are three kinds of hummus. There is the kind you buy. There is the kind you make from canned garbanzos. AND then there is the kind you make from dried garbanzo beans. That is the REAL kind IMO. The others are just spreads. The others masquerade as hummus in order to ride the coattails of the REAL HUMMUS! I’m not joking. I never liked hummus until I had REAL HUMMUS. Everyone tells me they make good hummus but really IMO, they don’t. Sorry. You might say I have strong opinions on this garbanzo bean. I do. I can not lie.
The best hummus is smooth. It spreads like frosting. It is silky. It spreads like frosting. Hmmm. Seems I said this already. Perhaps I like the idea that it spreads like frosting. Well yes I do. I love swirling it around on a plate. Real hummus ia always served on a plate not in a bowl. It is drizzled with fresh olive oil and perhaps sprinkled with za’atar or crushed Aleppo peppers or even Urfa peppers or just dried hot pepper flakes. Or paprika. Or smoked paprika. It is not topped with sun dried tomatoes. Or spinach and artichokes. Or chipotles or roasted garlic or basil pesto. Am I making myself clear?
REAL HUMMUS doesn’t need those things because REAL HUMMUS is THAT good. It is silky. It spreads like frosting. And it scoops perfectly with fresh pita. Realyl do not get me started on pita. Please seek an Arabic market and find real pita. Or ma’aneesh. Any Middle Eastern restaurant will also sell you pita. And if they don’t bake their own pita it is time to find a new Middle Eastern restaurant. Do not permit yourself to buy plastic bag pita. I implore you. Please.
Real hummus has lots of real tahini. It may have crushed chickpeas on the top. It could have cumin, but I am not a huge fan of cumin for reasons that escape me. It has lemon juice and garlic. And ice water. And that’s it. So get started. You are in for a treat!
More chickpea recipes from some of my friends:
Chickpea Salad with Tomatoes, Olives, Basil and Parsley from Kalyn’s Kitchen
Chickpea Veggie Burgers from The View from Great Island
Chickpea Farro Soup from Two Peas and Their Pod
And From Me:
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250 g dried chickpeas or 1 1/4 c
1 t baking soda
6 1/2 c water
1 c plus 2 T light tahini paste
4 T fresh squeezed lemon juice
4 cloves crushed garlic
6 –10 T ice cold water
1 1/2 t Salt and more to taste
Start by soaking your chickpeas overnight in a large bowl. Cover with water to at least twice their volume.
The next day, drain the chickpeas and place in a medium sauce pan over high heat with the baking soda. Cook for about 3 minutes stirring occasionally.
Add the water and bring to a boil. Cook, skimming off any foam and skins that rise to the surface. Chickpeas should cook for about 20-40 minutes, depending on freshness. In Colorado this required a bit more time due to altitude. They should be tender and break up easily when pressed between your thumb and forefinger. They should not be mushy. Add more water if necessary.
Drain the chickpeas. You should have about 3 1/2 cups. Place the chickpeas in a food processor and process until you get a stiff paste. While the machine is still running, add the tahini paste, lemon juice, garlic and 1 1/2 t salt.
Last but not least, drizzle in the ice water and allow the food processor to run for about 5 minutes, until you get a very smooth and creamy paste. If mixture is to dry add more ice water. This was necessary for me.
Transfer to a bowl and cover the surface with plastic wrap. Let rest for at least 30 minutes. If not using right away, store in the refrigerator. However take out and let come to room temperature before serving. It tastes so much better this way.
12 Hours Soak Time or inactive time
This recipe requires tahina or tahini paste, not tahini sauce. With tahini sauce, tahina is only one ingredient. Tahini paste is thick and made of sesame seeds. From: Jerusalem/Yotam Ottolenghi
Keywords: hummus, appetizer, chickpeas, garbanzos