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Hummus (The Real Kind)

This is REAL HUMMUS. It is made from dried chickpeas. It is addictive and delicious. It converts hummus haters. It spreads like frosting and is silky smooth. It might even be better than frosting. Make this now!

 This is REAL HUMMUS. It is made from dried chickpeas. It is addictive and delicious. It converts hummus haters. It spreads like frosting and is silky smooth. It might even be better than frosting. www.thisishowicook.com #hummus #appetizer

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?

This is REAL HUMMUS. It is made from dried chickpeas. It is addictive and delicious. It converts hummus haters. It spreads like frosting and is silky smooth. It might even be better than frosting. www.thisishowicook.com #hummus #appetizer

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!

This is REAL HUMMUS. It is made from dried chickpeas. It is addictive and delicious. It converts hummus haters. It spreads like frosting and is silky smooth. It might even be better than frosting. www.thisishowicook.com #hummus #appetizer


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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This is REAL HUMMUS. It is made from dried chickpeas. It is addictive and delicious. It converts hummus haters. It spreads like frosting and is silky smooth. It might even be better than frosting. www.thisishowicook.com #hummus #appetizer

Hummus (The Real Kind)

Prep Time 12 hour
Cook Time 45 MINS
Total Time 12 hrs 45 mins
Yields Yield: 6-10 servings but it depends on your appetite

This is REAL HUMMUS. It is made from dried chickpeas. It is addictive and delicious. It converts hummus haters. It spreads like frosting and is silky smooth. It might even be better than frosting.

Ingredients

  • 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

Directions

    1. Start by soaking your chickpeas overnight in a large bowl. Cover with water to at least twice their volume.
    2. 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. 
    3. 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.
    4. 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. 
    5. 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.
    6. 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.

    by

    Recipe Notes

    notes

    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
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    14 Comments

  1. Reply
    Angie Schneider
    February 18, 2018 at 2:09 pm

    I usually stock up all sorts of beans and lentils and those canned ones are just for emergency. Love your real hummus!

  2. Reply
    Tricia Buice
    February 18, 2018 at 2:29 pm

    Bravo Abbe! I adore, crave, and dream about real hummus. I haven't made any in a long time but have been thinking about it a lot lately. Something about that amazing flavor that is perfect on just about everything. We had a restaurant here that used to serve it warm – and oh my gosh it was dreamy good. Yum!

  3. Reply
    Marcelle @ A Little Fish in the Kitchen
    February 18, 2018 at 6:28 pm

    Looks absolutely delicious, Abbe…now you've got me craving REAL hummus!

  4. Reply
    Kitchen Riffs
    February 18, 2018 at 11:44 pm

    Love hummus! Rarely make it, because I can buy good quality. But one's own is absolutely the best. That baking soda trick is invaluable when cooking chickpeas, btw. Good post — thanks.

  5. Reply
    Liz Berg
    February 19, 2018 at 12:59 am

    Yeah, this IS the best hummus. I totally agree. I will used canned chickpeas when I'm in a hurry, but if I want the real deal, this is totally worth the extra effort!!!

  6. Reply
    Sippity Sup
    February 19, 2018 at 4:01 am

    Wow you've really sold me! GREG

  7. Reply
    Paula | Vintage Kitchen
    February 20, 2018 at 11:16 am

    Oh, I completely agree Abbe! No olive oil in the mix either, except for the drizzle on top! This is the recipe I love too.

  8. Reply
    Gerlinde de Broekert
    February 21, 2018 at 12:16 am

    You convinced me to use dried beans and no olive oil the the next time I make humus.

    • Reply
      Abbe Odenwalder
      February 21, 2018 at 5:55 pm

      Gerlinde, you will be amazed at how great this is!

  9. Reply
    Pam
    February 21, 2018 at 4:32 pm

    I'm not a hummus lover, had it once somewhere and it was pretty nasty. But, I love chick peas and bet your hummus is really good, have to give it a try! And I love za'atar too, winner recipe!

  10. Reply
    SavoringTime in the Kitchen
    February 21, 2018 at 5:25 pm

    This is the only way I'll eat hummus. Homemade tastes so much better – and from scratch with dried chickpeas. I used the reserved cooking liquid from the chickpeas rather than water too. So delicious! Great pics!

  11. Reply
    Evolve With Mary
    February 21, 2018 at 5:44 pm

    Hummus is my jam but every time I try to make it myself it comes out like paste. Oh wow I’ve never even seen dried garbanzo beans, now I’m intrigued. Hummus is all about texture, it needs to be silky and crazy smooth. I will admit I have a serious addiction to chickpeas, all your recipes make my mouth water.

  12. Reply
    cakespy
    February 23, 2018 at 1:53 pm

    Awesome! I used to work at a middle eastern restaurant and this looks just like what we used to serve. YUM

  13. Reply
    mimi rippee
    February 26, 2018 at 10:31 pm

    It certainly looks beautiful!

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