Hummus

Published on May 18, 2020 | By
hummus recipe

I know what you’re thinking. Hummus? The ubiquitous hummus which seems to be present at every gathering for the last 10 years? Have you ever tried making your own hummus from dried chickpeas? Prepare yourself for a new experience with this famous Middle Eastern dish.

This will take a little more time but soaking the dried chickpeas and starting from scratch has its rewards. Also, think about changing from eating plain hummus. What can you put on top of the hummus to make it more exciting? Check out my recipe index and use some of the recipe ideas to create a new experience in hummus eating: caponata, roasted Roma tomatoes, ratatouille, cauliflower zaalouk, Swiss chard with pine nuts, raisins and black olives or Greek salad.

Ingredients

  • 3 cups of dried chick peas, soaked overnight
  • 1/2 cup of tahini
  • 1/2 cup of lemon juice
  • 2 tsp garlic, chopped
  • 1 tsp salt
  • pinch of cayenne
  • 1/4 cup of olive oil and a little extra for drizzle
  • pinch of smoky paprika for garnish

Instructions

  1. Soak the dried chickpeas overnight. Rinse, place in a large pot and bring to a boil. Allow to simmer, covered, for about an hour until soft and tender. Cool, drain and reserve the chickpeas.
  2. Place the cooled chickpeas, tahini paste and garlic in the blender or food processor. Blend until very smooth.
  3. Add lemon juice, salt and a pinch of cayenne. Process for a minute and scrape down sides of bowl to make sure that all ingredients are well combined. Taste and adjust seasonings as needed.
  4. With the processor running, add 2 TBSP of water. Then add 1/4 cup of olive oil. When smooth and creamy you can add more salt, cayenne and lemon juice to taste.
  5. Spoon the hummus into a bowl and serve plain with toasted pitas or crackers or serve with one of the toppings recommended above. I recently served my hummus with SLP braised Swiss chard with olives and raisins and pine nuts. Drizzle a little olive oil on top and sprinkle with smoky paprika .
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