Hummus is a perfect dip to have in your fridge. It’s healthy, low in calories, has a great nutritional value and it’s very versatile.
Great to “dunk” your veggies in (carrots, celery, tomatoes, etc). It’s also delicious if used as spread in sandwiches or as a sauce on meats!
Grocery stores are packed with several different brands of hummus but, let’s face it, there’s nothing quite like making your own.
Over the years I’ve tried hundreds of different recipes. Even though the ingredients used are always the same, different processes bring different results.
This recipe is the combination of many recipes (and tips) I’ve collected over the years. My tastebuds are convinced that it’s absolutely the best of the best, I hope that yours will think the same.
First of all, let’s stress out the importance of using dried organic chickpeas instead of canned ones. I know, soaking and cooking dried chickpeas takes time but there’s no shortcut to greatness. No one can argue with that.
Also, the sesame seed paste (i.e., tahini) must be of absolutely top quality. Don’t cheap out on that. An extra $ will make a big difference in the final taste.
Don’t be scared, it can get messy pretty easily, but isn’t it the funny thing of cooking?
I made so much hummus I actually needed to divided it in three different batches. In one I mixed some red pepper, in another one I added some diced green and black olives, while the last I left it plain (but I was on fence on adding fresh herbs).
The combinations are endless when you have a solid hummus to play with. Just use your imagination.
The Best Hummus Print this Recipe!
Adapted from smittenkitchen, Cafe Mogador’s secret recipe and few tips collected over the years
1 ½ cups dried chickpeas, soaked overnight
2 garlic cloves, peeled
¾ cup tahini paste
½ cup chickpeas cooking liquid (plus more to achieve desired consistency)
½ cup fresh lemon juice
½ teaspoon salt
½ teaspoon baking soda
pinch of black pepper
Toppings of your choice (e.g., olives, red pepper flakes, fresh herbs, etc.)
Rinse the soaked chickpeas well and drain them before putting them in a saucepan, with ¼ teaspoon of salt and the baking soda.
Cover them with water, bring to a boil, cover and cook over medium heat about 1 hour or until the chickpeas are very soft. If necessary add more water.
Keep in mind that the baking soda will speed up the cooking process so be careful to check before the chickpeas turn into puree.
Once cooked, drain the chickpeas, reserving the cooking liquid.
Crush the garlic until pureed. Transfer it to bowl of a food processor, add the sesame seed paste and lemon juice and process until white.
Add ½ cup of cooking water, ¼ teaspoon of salt, some black pepper and process until completely smooth.
Add the chickpeas to the sesame paste mixture and process until very smooth. Depending on how you like your hummus you can add further cooking water. Adjust with salt and pepper to your liking.
Serve drizzled with olive oil and, if you want to, feel free to add olives, red pepper flakes or chopped fresh herbs.
The Iron You