Hummus is essentially chickpea paste. This version of homemade hummus blends soaked dried chickpeas–also called garbanzo beans–lemon juice, tahini, olive oil, garlic, and cumin in a food processor until smooth. It’s then drizzled with more olive oil and sprinkled with paprika. Simply authentic and best hummus ever.
Let’s talk about this for a moment, shall we? Specifically, let’s talk about many Americans’ notion of hummus. Some Americans like it plain, whereas others like it 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 it is and what it ain’t. Hummus, as it’s made in the Middle East, tastes is simple. Not fancy. No fireworks. An understated, 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. Originally published March 25, 2014.–Renee Schettler Rossi
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- 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 fresh lemon juice
- 2 tablespoons mild-flavored olive oil
- 3/4 teaspoon kosher salt, or more to taste
- 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 it for an hour or so. (Just don’t stash it 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.