(Makes 1 – 2 Quarts)
- Dried chickpeas, 1 lb.
- Garlic, 2 tsp. or 2 lg. cloves
- Tahina, 1 cup
- Lemons, 1/2 cup juice, about 2 lg. lemons
- Extra virgin olive oil, 1/2 cup
- Bean liquid, 1/2 – 2 cups, depending on how much water beans absorbed during cooking (dilute bean liquid with water if too strong)
- Sea salt, 2 scant tsp
- Cumin, 2 tsp.
- Szeged hot paprika, 1 tsp.
- Prepare the chickpeas. Read my post – http://vegetatingwithleslie.org/?p=818
- When beans are cooked, which usually takes a couple of hours, pour them into a strainer over a bowl this time so the bean liquid drains into the bowl. Reserve the liquid.
- Place the drained chickpeas into a food processor.
- Add all other ingredients except reserved bean liquid to the food processor bowl (garlic, lemon juice, extra virgin olive oil, tahina, seasonings).
- Have the reserved bean liquid ready in a cup with a pour spout. If it is too dense, dilute it with water.
- Run the food processor briefly, and then beginning adding bean liquid, no more than 1/2 cup at a time, through the feed tube.
- Let processor run for a minute, scrape down the sides and let run for another minute, adding liquid as needed.
- When desired consistency is reached, let processor run for 2-5 minutes more to make the hummus as smooth as possible.
- Remove hummus from processor, put on a plate, garnish with olive oil, parsley, paprika, sumac, za’atar or additional chickpeas as desired.
I like to serve this delicious hummus at room temperature or even slightly warmed with toasted Lebanese pita. Hummus is a wonderful, vegan, protein-rich addition to any sandwich or meal.