Hummus – the BEST!
Description
This recipe has spoiled me for all other hummus. Does it take a bit of time? Yes! And it's worth every minute. There just is nothing better. Silky smooth, light, fluffy and eminently lickable when warm right off the spoon. For me the 4 things that make this recipe work are:
- using dried chickpeas
- briefly cooking with baking soda
- using a GOOD tahini and using LOTS of it
- finishing with ice water
IMO, if you don't follow these 4 things, your hummus may be good but it won't be ethereal.
Ingredients
The night before - soaking
Cooking the chickpeas
Adding the oomph!
Some Possible Toppings or Mix-ins (optional)
Instructions
Soaking
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The night before you want to make hummus, put the chickpeas in a bowl and cover with enough water so that the water comes up about 5cm above the chickpeas. Cover, or not, and leave the bowl on the counter.
Cooking
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The next day, drain the raw, soaked chickpeas. Add the chickpeas and the baking soda to a medium sized pot. For 3 minutes stir the chickpeas and baking soda together over medium-high heat.
After 3 minutes, add water to cover the chickpeas and 'wash' the white baking soda residue off the sides of the pan by stirring the water/chickpeas a couple of times.
Simmer, uncovered, for 15-40 minutes depending on how long it takes your chickpeas to soften. You want them to be very soft and smoothable without completely losing their shape. There may be some foam/scum on the top of the simmering water while they're cooking which you can easily skim off with a spoon. If some of the chickpea skins get removed, that is fine just try to avoid skimming of actual chickpeas! Drain.
Adding the oomph!
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With a food processor running, add the cloves of peeled garlic so they get minced. Next, add the hot, cooked, chickpeas and process until you have a stiff paste, scrape down the sides of the mixing bowl. Add the tahini while the food processor is on. Scrape down the sides again. Add the lemon juice. Process until smooth. Add the salt and process again. Scrape down the sides. Finally, add the ice water and watch your hummus get light and airy.
Topping
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Toppings are the way to take hummus and elevated it - turning it from a dip into something special and even making it the centre of your meal. Sprinkling spices or spice blends over the top and/or drizzle with good olive oil is a simple way to zhuzh it up. Sautéing vegetables, aromatics and/or ground meat to top your hummus is next level.
Note
While this hummus is at its very best still warm from the food processor, it refrigerates and freezes quite well.
*Preserved Lemons recipe
*Dukkah recipe