Hummus

 I've just developed a taste for hummus over the past few years. I did a lot of research over the past few days to try to find the best recipe - since there are only a hand full of ingredients you want to use the best quality ingredients you can. My Lebanese friend uses Mideast brand of tahini, so that's what I use too. I've had some pretty bad tahini in the trial and error process. I sprinkled some smoked paprika and Sumac on top of the hummus before serving. Sumac has a lemony flavor and really adds a nice touch.

I plan ahead and take a bag of dried chickpeas, and start the soak of the dried chickpeas on Friday night, so they will be ready to cook on Saturday. I take the cooked and drained chickpeas and place them in 2 cup portions and freeze them for later use. When I feel like some hummus I just let them thaw and follow the recipe for hummus. Canned garbanzo beans are yummy for this recipe too, but freshly cooked chickpeas seem to make a creamier hummus.

Also the question is to peel, or not to peel the chickpeas. In my research consensus was for the creamiest hummus you need to peel. I honestly was "over it" by the time I got halfway through the peeling process, so here is what I did...if you see the peels begging to come off go ahead and take them off otherwise just leave them. My final product was velvety enough and I only peeled a little less than half of the chickpeas.

Cut up some cucumbers, carrots, red bell peppers, and grab some fresh pita bread, or pita chips and have at it. I have used left over hummus in different ways. Thinning left over hummus with a little lemon juice and olive oil makes great salad dressing. I've also used it for herb crusted hummus salmon ( fish too!).. Just smear on top with some chopped fresh basil or mint and some sliced almonds and bake.

recipe adapted from America's Test Kitchen

Makes 2 cups

4 Tablespoons fresh lemon juice
1/4 cup filtered water

2 cups fresh or frozen ( thawed) cooked chickpeas, or 1-14oz canned garbanzo beans, rinsed and drained ( save a couple for decoration)
2 cloves garlic, minced, and then mixed with a small pinch of salt. (Using the back of a spoon push and mix the garlic and salt together until you get a paste. This is my special touch, and ensures you don't get a chunk of garlic when you bite.)
1 scant teaspoon salt (you've used salt with the garlic, so don't over salt)

6 Tablespoons tahini
2 Tablespoons good quality olive oil


To make hummus
Mix lemon juice and water in a small bowl; set aside. Mix tahini and olive oil in another small bowl; set aside.
Process the chickpeas, garlic and salt in a food processor for about 20-30 seconds until combined. With machine running add the lemon water mixture. Turn off machine and scrape down the sides of the processor bowl as needed. Process another 20-30 seconds. Slowly add the tahini olive oil mixture with the machine running. Process until its creamy and the consistency you want. Add more water if needed for your desired consistency.

Transfer to a serving bowl and refrigerate to allow flavors to develop. Pull out of refrigerator 20 minutes before serving. If desired make a well with the back of a spoon and drizzle with olive oil. Sprinkle with smoked paprika and sumac and chopped flat leaf parsley before serving. Garnish with a few whole chickpeas just for fun. Enjoy!

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To cook dried chickpeas:

1 1/4 cups dried chickpeas (garbanzo beans)
1 teaspoon baking soda

6 1/2 cups filtered water

Place the chickpeas in a large bowl and cover with at least 4 inches of cold water.  Allow to soak 6-8 hours. ( I soaked overnight)

Drain and rinse the chickpeas.  In a large saucepan over high heat, add the drained chickpeas and the baking soda.  Cook for 3 minutes, stirring constantly.  Add 6 and a half cups of water and bring to a boil.  Make sure the water covers the chickpeas by at least 2 inches.  Cook, over medium-high heat, skimming off any foam and any peels that float to the surface.  The chickpeas cook faster using the baking soda and may only need from 20-40 minutes to become tender, but possibly longer. (mine were done in 20 minutes) You know they’re done if you can easily squish (technical cooking term - you are welcome!) a chickpea in between your thumb and forefinger.

Drain the chickpeas. ( you can reserve some of the water to use in place of the filtered water in the hummus recipe.) You will have about 3 and 2/3 cups cooked chickpeas ( save a couple whole chickpeas at this time for garnish) peel, or not to peel - that is the question...proceed with the hummus recipe above.