Here’s the recipe I use for hummus — I’ve made it a few times now and it’s pretty good. And really easy. I can’t find the original site where I got the recipe from, otherwise I’d credit it.
Makes 4 cups
- 1 1/2 cups dried chickpeas, soaked overnight
- 1 teaspoon sea salt, divided
- 2 teaspoons garlic cloves, peeled
- 3/4 cup tahini (roasted sesame seed paste)
- 1/2 cup fresh lemon juice, and more to taste (I used lime because I’m in the land of lime)
- paprika (garnish)
- olive oil (garnish)
- some leftover boiled chickpeas (garnish – optional)
- Soak the chickpeas overnight in water. Make sure you cover them with a lot of water because they’ll triple in size.
- Rinse the soaked chickpeas well and drain. Put them in a saucepan and cover with plenty of fresh water and 1/2 teaspoon salt. Bring to a boil. Skim off the scum that forms at the beginning, then cover and cook over medium heat for about 1 1/2-2 hours until the chickpeas are very soft. You’ll probably need to keep adding water and skimming the scum off the surface. Allow to cool.
- When the chickpeas are done, puree the garlic and the rest of the salt in a food processor. Add the tahini and lemon juice and puree until blended. Add 1/2 cup of the chickpea water and process until completely smooth.
- Fish out the chickpeas and add them to the food processor, but keep the chickpea water. You may want to keep a few aside as garnish for after. Process until well-blended. Thin to desired consistency with the chickpea water. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge, and it’ll last a few days up to a week.
- Serve sprinkled with paprika and extra virgin olive oil.
Goes great with homemade pita.