Hummus

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Once you make hummus at home, the store bought stuff will never taste quite right. This simple recipe will last all week in your fridge and is perfect for veggies, chips and sandwiches.

INGREDIENTS 

  • 1 cup dried chickpeas (soaked overnight)

  • 1/2 cup tahini paste

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tsp cumin

  • 2 cloves garlic, roughly chopped

  • 3/4 teaspoon kosher salt

  • 1/4 cup chickpea cooking water

  • 1/4 cup olive oil plus more for garnish

  • Paprika

INSTRUCTIONS

The night before making hummus, place the dry chickpeas in a large bowl and cover them with at least twice their volume of cold water, leaving them to soak overnight.

The next day, drain them, transfer to a pot, cover water plenty of water, and bring it to a boil. Skim any foam that floats to the surface. They’ll need to cook for 20 to 40 minutes, sometimes even longer, depending on freshness, to become tender. When tender, one will break up easily between your thumb and forefinger.

Drain the chickpeas (saving the liquid) and cool enough that you can handle them.

The next step is optional, but it makes the smoothest hummus ever and I think it’s worth the time (this is also a great activity for bored children, my 4-year-old loves to help).

Peel your chickpeas. I find the easiest way is to take one between your thumb and next two fingers and “pop!” the naked chickpea out. Discard the skin.

In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, cumin, garlic, oil and salt and blend until pureed. With the machine running, drizzle reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.

Taste and adjust seasonings, adding more salt or lemon if needed. I do recommend that you hold off on adding more garlic just yet, however. It tends to bloom and become more intense as it settles in the fridge.

Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can. To serve, drizzle it with a little olive oil, and sprinkle it with paprika. Serve it with naan wedges, carrot sticks, or just eat if off a spoon because you’re impatient and it’s that good.

This can also be made with a 15oz can of cooked chickpeas, drain & follow the same directions.