Perfect Hummus
There are somewhere around a billion hummus recipes on the internet. Like any good one, my version uses dried chickpeas and the magic of baking soda to make it ultra-creamy. So, what sets it apart?
No garlic.
I’m serious here.
Okay, before you run off screaming blasphemy, hear me out. Maoz Kashty, the Palestinian-Jordanian owner of the fabulous Oren’s Hummus in Palo Alto, proclaims “Garlic kills hummus!“. After trying this copycat recipe, you’ll be inclined to agree. Without the pungent garlic flavour, the delicate sweetness of chickpeas shines through, balanced by a zing of lemon and nutty tahini. I promise it will be the best hummus you’ve ever tasted.
A note on tahini: I’ve tried about ten different brands of tahini. The taste varies widely and I’d very much recommend seeking out an Israeli or Palestinian brand. My clear favourite is Al Arz, which is not overly sweet and doesn’t clump too much to the bottom of the container (though a good stir is always best).
Happy hummus making!
- ½ cup dried chickpeas
- ½ tsp baking soda, divided
- ¼ cup tahini
- ¼ cup + 2 Tbsp cold water
- 1 Tbsp lemon juice from a lemon
- 1 tsp cumin
- ½ tsp salt
- paprika, to garnish
- In a large saucepan, cover chickpeas with 2 inches of water and stir in ¼ tsp baking soda. Cover and let soak for at least 2 hours, or overnight.
- Drain water from saucepan and add remaining ¼ tsp baking soda. Over medium-high heat, stir chickpeas constantly for 2 minutes.
- Add 3 inches of water to the saucepan and bring to a boil. Reduce to a simmer, cover, and cook until chickpeas are very tender and skins are coming off, about 30 minutes.
- Drain and rinse chickpeas several times with cold water. Use your hand to agitate the chickpeas and pour off the resulting skins. Ensure chickpeas are cool before proceeding.
- Add tahini, fresh lemon juice, cumin, salt, chickpeas and ¼ cup cold water to your blender. Blend until smooth. Blend in remaining 2 tbsp water. Dust with paprika and enjoy!
Leave a Reply