Let’s take a little break from the sweet recipes, shall we? Even I occasionally need a sugar detox. It’s true.
And the blog has been a little cookie-heavy lately anyway. I should plan better. But I just love cookies. . .
However I love hummus too. A scoop of hummus on a wedge of pita has to be one of my favorite things ever. EVER. It’s the best snack imaginable.
And—not that I’m the type of girl who’d make a meal out of hummus—it would be a great dinner. You know, if I did that kind of thing.
Homemade hummus is so much better than store-bought and this recipe is no exception. It is easily, handily, without question the best hummus I’ve ever made. It’s so creamy and full of flavor I can’t even take it. I made, and ate, about 12 batches in three weeks and I’m not even exaggerating. (OK it was more like five batches but I’m hyperbolic.) Recipe testing is really rough.
Not really. It’s wonderful.
I just couldn’t get the spice level exactly right in the first four batches. I ended up adding a heaping quarter-teaspoon of cumin and a very generous pinch of cayenne and it was perfection. But you can feel free to adjust the seasonings however you like. Throw some lemon zest in there, or add a little extra garlic—it’s very adaptable. Do your hummus thang, people!
The only thing is that this isn’t the quickest recipe that ever there was. You have to soak the chickpeas overnight, then cook them. Your active time is still minimal though; just a few minutes in the food processor and you’re done! Hummus is served.
I preferred the hummus served at room temperature but it’s delicious served right out of the fridge. Just add pita and life is made.
- 1 cup dried chickpeas
- 2 teaspoons baking soda, divided
- 4 cloves garlic
- 1/2 cup fresh lemon juice
- 1 teaspoon salt
- 2/3 cup tahini
- 1/4 cup ice water
- 1/4 teaspoon (or more) ground cumin
- pinch of cayenne (if desired)
- olive oil and paprika for garnish (if desired)
- Place chickpeas and 1 teaspoon baking soda in a medium mixing bowl and add cold water to cover chickpeas by at least 2 inches. Cover and let sit at room temperature for 8 to 12 hours. Drain and rinse.
- Combine chickpeas and remaining teaspoon of baking soda in a large saucepan. Add cold water to cover by at least 2 inches. Bring to a boil and reduce heat to medium low. Cover partially and simmer until chickpeas are very tender and falling apart, 45 minutes to 1 hour; scrape foamy buildup off the top as necessary. Drain and set aside.
- Process garlic, lemon juice, and salt in a food processor until garlic is coarsely pureed and let sit for 10 minutes. Strain mixture through a fine mesh sieve into a small bowl, pressing garlic to release liquid. Discard solids. Place liquid in the food processor and add tahini. Pulse to combine. With motor running, add water 1 tablespoon at a time and process until mixture is very smooth and pale. Scrape the bottom and sides of the bowl with a rubber spatula.
- Add chickpeas, cumin, and cayenne (if using) and process for about 4 minutes, scraping down the sides of the bowl as needed. Thin with more water if desired. Taste and adjust seasonings as necessary. Transfer to a serving bowl, drizzle with olive oil, and sprinkle paprika over the top. Serve and enjoy.