This is it people.
For years, I’ve been eating what I thought was “hummus”. Clearly I was mistaken. I’m not exactly sure what I was eating before, but I am sure that this is hummus. When you know, you know.
My quest for the perfect hummus recipe started as I became increasingly dissatisfied with the ever widening gap between the pasty store bought hummus I was eating on a weekly basis and the silky smooth restaurant style hummus I eat on occasion. You know the kind…super light in color, delightfully creamy and garlicky. I eventually found this post by a food blogger from D.C. She went on a trip to Israel and posted a photo from a restaurant in Jerusalem where she had the best hummus she has ever eaten! This post inspired me to do some investigation. I was determined to find out exactly how to make this kind of hummus…the kind Jesus ate in the very same city 2000 years ago!
Here is what I found…
3 Tips For Making The Best Hummus You’ve Ever Eaten
- Use dried beans vs canned. Sure it takes longer, but it will make a huge difference in texture, consistency, and flavor…plus it costs less!
- Baking soda. Using baking soda during the soaking process helps to breakdown the “skin” on the outside of the chickpeas (garbanzo beans). Baking soda creates an alkaline environment that allows for water to soak the beans more thoroughly. This will improve the consistency and give a silkier texture to the final product.
- Use high quality ingredients. In order to maximize flavor with so few ingredients, use the highest quality ingredients you can find. (i.e. extra virgin olive oil vs olive oil, fresh garlic vs powder or jarred, fresh lemon juice vs bottled, sea salt vs table salt).
*Note: There are some folks who say that removing all of the individual “skins” to the chickpeas makes for an even smoother hummus. I have not tried this yet…mostly because of the super-human patience that requires.
- Place dried chickpeas in a large bowl with a cover. Fill the bowl with water, enough to cover the chickpeas with about 1 inch of water. Add 1 teaspoon of baking soda, stir and cover. Allow chickpeas to soak overnight (about 10-12 hours).
- Drain and rinse the chickpeas and then place them in a large pot with a cover. Fill the pot with water enough to cover the chickpeas by 1-2 inches. Allow the water to come to a boil and then cover and simmer on low heat for 40-60 minutes.
- Drain the chickpeas but set aside 1/2 cup of the liquid from the pot and 1/2 cup cooked chickpeas. Rinse the remaining chickpeas (about 3-4 cups) with cold water. Now place them in a clean mixing bowl and allow them to cool for 10-15 minutes.
- In a food processor, combine chickpeas, lemon juice, garlic, tahini, sea salt, olive oil, and cooking liquid. Mix on medium/low speed for 2-3 minutes or until all ingredients are thoroughly blended and hummus mixture is smooth.
- Serve with your favorite crackers, pita bread, sliced raw veggies, etc. Fresh homemade hummus can be stored in a refrigerator for 2-3 days.
- Optional Garnishes: paprika, cooked chickpeas, fresh parsley