I was surprised to see I’d never posted a hummus recipe. Maybe it’s because I think everyone has one and/or knows how to make it. Maybe it’s because I’m kind of meh about most hummus. Anyway, we had some take out hummus and then Frank wanted more so it was time to get out the food processor.
Hummus
- 1 (15-ounce) can chickpeas, drained and rinsed
- Juice of 1 lemon, or more to taste
- 1/4 cup well-stirred tahini
- 1 small garlic clove, coarsely chopped
- 2 tablespoons olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 1-2 ice cubes or 2 to 3 tablespoons water
- Ground sumac, for serving, optional
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl then process for 30 seconds more.
Add the olive oil, minced garlic, cumin and a 1/2 teaspoon of salt and process until well blended. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth.
Add the ice cubes, one at a time, until the hummus is smooth and as thick as you like it. The ice will make a big racket in the food processor, but trust me, it makes the hummus smooth as silk.
Taste for salt, garlic and lemon and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of sumac and enjoy!
My verdict:
IMHO four things make good hummus great. Good tahini, lots of lemon and garlic, and cooked (not canned) chickpeas. This had all but the cooked chickpeas and it was pretty good!
After being on the fence about going to the trouble of soaking and cooking chickpeas, I’ve done it and there is a big difference in the taste. So, if you have the time and inclination, give dried chickpeas a chance. For this recipe, use 1 ½ cups of cooked chickpeas.
I’ve been using Soom tahini and it’s got great flavor. Supposedly if you keep the jar upside down in the fridge, it helps keep everything from glopping down in the bottom, but I haven’t put it to the test yet. Have you?
Sounds good! If you ever want to do a guest post or share a recipe, I’d love it!
Sounds good..the ice cubes idea is clever. We are in Bombay so are used to soaking kabuli channa(white beans) for 7,8 hrs over night then save some of the water after they are cooked. This was part of a hummus recipe. We have been making quite a bit of it lately..i use 2 limes/lemons sep on size 3 or 4 sm ones.