Hummus

Hummus is undoubtedly food for the gods. Creamy. Beautifully seasoned with garlic, cumin, tahina, lemon and olive oil. Ready to dip with fresh pita or veggies or use on a sandwich or pizza instead of mayonnaise or cheese. It’s easy to make and versatile. This recipe makes quite a bit. Consider halving it.

Hummus – the Recipe

(Makes 1 – 2 Quarts)

Ingredients

• Dried chickpeas, 1 lb.
• Baking soda, 1 tsp.
• 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, 1/2 – 1 tsp.

Directions

1. Wash and cook the chickpeas (in unsalted water in a pot until tender, maybe up to two hours – 40 minutes under pressure in an Instant Pot and natural release). For smoother hummus, soak for a little while in some water and 1/2 tsp. baking soda, drain, and add another 1/2 tsp. baking soda to the water in the cookpot.
2. When the beans are cooked, pour them into a strainer over a bowl this time so the bean liquid drains into the bowl. Reserve the liquid.
3. Place the drained chickpeas into a food processor.
4. Add all other ingredients except reserved bean liquid to the food processor bowl (garlic, lemon juice, extra virgin olive oil, tahina, seasonings).
5. Have the reserved bean liquid ready in a cup with a pour spout. If it is too dense, dilute it with water.
6. Run the food processor briefly, and then beginning adding bean liquid, no more than 1/2 cup at a time, through the feed tube.
7. Let processor run for a minute, scrape down the sides and let run for another minute, adding liquid as needed.
8. When desired consistency is reached, let processor run for 2-5 minutes more to make the hummus as smooth as possible.
9. 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.