Hummus is a bone of contention around the Middle East.
Depending on what country in the Middle East you go to, they will claim their hummus as the BEST in the world (or deh vorld as they would say).
I’m not a hummus snob, Iranians are not hummus stumpers (as in we don’t stump to saying we make the best). Hummus is more of a Levant region cuisine than a Persian cuisine.
My mom would make it growing up as a kid, but being a Persian mom the ratio was not always correct (since no recipe was ever followed). What I do know is, I hate store bought hummus because it always tastes off to me.
To tackle this dish, I followed Ottolenghi’s Hummus recipe. He is a renowned chef whose expertise is Israeli/Mediterranean cuisine.
Hummus is a great, high protein & high healthy fat dip. You can eat it with anything. It keeps relatively well, who doesn’t love hummus honestly? If loving hummus is wrong, I do not want to be right.
Recipe
Ingredients
1 1/4 cups dried chickpeas
2 teaspoon baking soda
6 1/2 cups water
1 cup plus 2 tablespoons tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons ice cold water
1 Tbsp. Salt
Method
First soak your chickpeas in cold water and 1 tsp of the baking soda (use about twice the amount of water for your chickpeas). Soak for at least 3 hours. Once your chickpeas are ready, add them to a pot and add the rest of your baking soda. Saute them for about 3 minutes. The baking soda will help break down the bonds in the chickpeas and it will make them softer in your hummus.
Add the rest of your water to the chickpeas. Cook them until the chickpeas are soft enough that they can be easily squished in your hand. While they are cooking, remove any foam or skin that floats to the top.
Once your chickpeas are cooked, drain the water. Add them to your food processor. Run the food processor until they form a thick paste. Then add your tahini, garlic, lemon juice, and salt. Start pulsing with your food processor. Slowly add the ice water, keep processing the hummus until you get a nice smooth light paste.
Enjoy with anything.
- 1 1/4 cups dried chickpeas
- 2 teaspoon baking soda
- 6 1/2 cups water
- 1 cup plus 2 tablespoons tahini (light roast)
- 4 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 6 1/2 tablespoons ice cold water
- 1 Tbsp. Salt
- First soak your chickpeas in cold water and 1 tsp of the baking soda (use about twice the amount of water for your chickpeas). Soak for at leas 3 hours. Once your chickpeas are ready, add them to a pot and add the rest of your baking soda. Saute them for about 3 minutes. The baking soda will help breakdown the bonds in the chickpeas and it will make them softer in your hummus.
- Add the rest of your water to the chickpeas. Cook them until the chickpeas are soft enough that they can be easily squished in your hand. While they are cooking, remove any foam or skin that floats to the top.
- Once your chickpeas are cooked, drain the water. Add them to your food processor. Run the food processor until they form a thick paste. Then add your tahini, garlic, lemon juice, and salt. Start pulsing with your food processor. Slowly add the ice water, keep processing the hummus until you get a nice smooth light paste.
- Enjoy with anything.
