This recipe brings to mind the expression, “The student has overtaken the teacher.” Six years ago I taught my husband, Stefan, how to make hummus. Since then, Stefan has become nothing less than a hummus freak, tinkering constantly with my original recipe until, finally, his hummus is far superior to my own. All over the world, the ingredients for hummus are the same. It’s the proportions that make all the difference—and Stef has cracked the code.
There are so many more things you can do with the finished product than just smearing it on pita. Add it to sandwiches or make it a meal by layering ground beef, sautéed mushrooms, and hard-boiled eggs on top.
Start the hummus a day ahead of time if you intend to use dried chickpeas so you can soak the chickpeas overnight. Using the cooking liquid in place of water in the hummus will give it a richer, bolder flavor.–Einat Admony
LC Hubba Hubba Hummus Note
We’ll get to the hubba hubba part in a moment. Let’s start with the hummus, shall we? Specifically, many Americans’ notions of hummus. Some Americans like hummus for hummus’s sake, whereas others like hummus for what’s added to it, whether red bell peppers or black beans or Cool Ranch Dorito flavoring. Not that there’s anything wrong with that. But let’s be clear about what hummus is and what it ain’t. Hummus as it’s made in the Middle East tastes like hummus. Not fancy. No fireworks. An understated, simple, stunning, subtle sort of beauty. In fact, we’re so taken with it that while the author, Einat Admony, founder of the mad-crazy-popular falafel bar Taïm in Manhattan, refers to this recipe as “my hubby’s hummus,” we prefer to refer to it as “hubba hubba hummus.” It’s that good.
- Quick Glance
- 10 M
- 1 H
- Makes about 4 cups
- 1 1/2 cups dried chickpeas or three 14 1/2-ounce cans chickpeas
- 1 3/4 teaspoons baking soda (if using dried chickpeas)
- 1 large garlic clove, finely chopped
- 3 tablespoons tahini (I prefer the White Dove brand)
- Generous 1 1/2 to 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons mild-flavored olive oil
- 3/4 teaspoons kosher salt
- 1/4 teaspoon ground cumin
- Pinch freshly ground black pepper
- 1/8 teaspoon sweet Hungarian paprika, for garnish
- 1. If using dried chickpeas, dump them in a large bowl and add 3/4 teaspoon baking soda. Add enough cold water to cover and let soak overnight at room temperature. Drain the chickpeas and transfer them to a large pot with enough water to cover. Add 1 teaspoon baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. (You may want to check the chickpeas for doneness after 10 to 15 minutes as the cooking time can vary dramatically depending on the chickpeas’ age and size.) Skim off any floating shells. Drain the chickpeas, reserving 1 cup cooking liquid, and let the chickpeas cool completely. If using canned chickpeas, drain and rinse the chickpeas and commence with step 2.
- 2. Combine the chickpeas, garlic, reserved liquid if using dried chickpeas or 1 cup cold water if using canned chickpeas, tahini, lemon juice, 1 1/2 tablespoons olive oil, salt, cumin, and pepper in a food processor and purée until smooth and creamy. Plop the hummus on a plate or in a shallow bowl. If desired, cover and refrigerate the hummus for an hour or so. (Just don’t stash the fresh hummus in the fridge for more than a day or so.)
- 3. When ready to serve, drizzle with the remaining 1/2 tablespoon olive oil and sprinkle with the paprika.
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Hummus Recipe © 2013 Einat Admony. Photo © 2013 Quentin Bacon. All rights reserved.
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